I apologize in advance to the vegetarians out there. But I have to post about my new found love. Salads are high on our list in the summer months (probably yours too) and these days, no salad is complete for me without prosciutto.
Thin slices of high quality prosciutto (it takes me several tries to spell that word correctly every time I type it, but its worth it), laid out side by side on a baking sheet, baked for about 10 minutes in a 375 degree oven. Allow it to cool.
What you get are these paper thin sheets of flavor goodness, which can be easily crumbled into tiny little bits and sprinkled into soups, salads, on sandwiches (grilled cheese!), all kinds of things.
Right now, these crumbled onto a salad made from whatever is fresh and available is just perfect.
Sometimes I even steal some of Emma's croutons.
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I hope to find some time to make Joseph's block this weekend.
