2 c. à table (30 ml) de réduction balsamique préparée
Directions
Faire chauffer le grill à chaleur moyenne à grande; bien graisser les grilles. Utiliser 1/4 de tasse (60 ml) d’huile d’olive pour badigeonner les tranches d’aubergine des deux côtés. Saler et poivrer. Faire griller les tranches d’aubergine, les tourner au besoin, pendant 10 à 12 minutes ou jusqu’à ce que les marques de la grille apparaissent clairement et que la chair s’attendrisse. Laisser tiédir.
Disposer les tranches d’aubergine sur un plat de service; garnir chacune d’elles de tomate, de basilic et de mozzarella. Diviser le prosciutto en petits tas et répartir également sur chaque étagé. Arroser d’un filet de réduction balsamique et du reste de l’huile d’olive. Servir immédiatement.
Conseil: Relever les étagés en y ajoutant des rondelles de piment fort ou en saupoudrant les tranches d’aubergine de flocons de piment fort avant de les mettre à griller.
What party couldn`t be improved with a grazing table?
With the Mastro® Gran Piatto, you`ll get four of the most popular dry-cured charcuterie meats in one convenient package - making assembling your very own grazing board this holiday season easy!
Tag your friends who would gladly enjoy this grazing table with you ❄️
Get creative this holiday season by gifting charcuterie lovers the delicious flavours of Mastro® and San Daniele®! They`ll love the curation of flavours, and thoughtful packaging!
Save this post for some gift inspiration for your foodie friends ❄️🎄
Tis the season for holiday parties, for gathering, and for celebration! 🥂✨
No matter the occasion, there`s a Mastro® and San Daniele® specialty deli meat to add to your charcuterie boards to make this the best, and most delicious, holiday season yet!
Get started on your holiday meal planning at the link in our bio!
Would you make these creative bocconcini bites for a Halloween party? We love the pairing of San Daniele® Prosciutto with hot honey - a scarily good combination!
Scroll down for @satisfyingspoonful`s recipe and save this Reel to come back to!
Instructions: Preparing the Bocconcini Cheese: Drain and rinse a package of Bocconcini cheese. Pat them dry with paper towel or a tea towel and set aside.
Making the Hot Honey: To a small bowl, add the honey and Calabrian chilli paste. Give it a good mix and set aside.
Creating the Halloween Eyeballs: Grab a slice of Prosciutto and wrap it around the sides and bottom of a Bocconcini ball, leaving the topside of the cheese exposed. Repeat the process with the remaining Bocconcini balls and Prosciutto slices.
Transfer the Eyeballs to a serving platter or plate, leaving a little space between them.
Using a small spoon, spoon Hot Honey over the Bocconcini and Prosciutto.
Drizzle the excess Hot Honey over the plate or platter and top each Halloween Eyeball with a sliced olive. Serve and enjoy!
Be inspired by seasonal produce and delicious Mastro meats when you`re meal planning this fall 🤩🍂
🧡 The robust flavours of our traditional Genoa Salami work in tandem with the sweetness of pumpkin, for an irresistably autumnal meal 🍝 Try a carbonara with a twist - slices of capocollo with butternut squash add so much flavour to your pasta 🌿 Sweet potatoes and roasted ham go beautifully together, especially with rosemary
Tell us your favourite autumn produce to cook with in the comments!
Can you spot the difference between these two sandwiches that @mariannes_cheesepulls made? 🥪
One is made with San Daniele® Mortadella, and one is made with Mastro® Capocollo Hot!
You can make these delicious sandwiches yourself with ciabatta bread, pistachio pesto, brie cheese, and hot honey - and of course plenty of Mastro deli meats!
Now, the real question: which will you pick? - Capocollo Hot - Mortadella