Salumi with Italian Salsa
Updated: Aug 17
A mixture of Italian cured meats, toasted Crostini, Parmigiano Reggiano & Italian salsa.
1 lb. ripe tomatoes
1/2 cup packed fresh basil
1 TBSP extra virgin olive oil
1 clove garlic, minced
1 loaf of crusty Italian bread
Extra virgin olive oil
8 oz. Parmigiano-Reggiano cheese
1 lb. of your favorite selection of Italian meats (Prosciutto, capicola, salami, soppresata, etc.)
To make the salsa: Core, seed and chop the tomatoes by hand. Roll the basil leaves and cut them in half lengthwise, then slice crosswise into fine shreds. Mix the tomatoes, basil, oil and garlic gently in a nice bowl. Set aside to marinate flavors together.
Preheat the broiler and adjust the rack about 4 inches from the heating element. Slice the bread on the diagonal, brush each slice (both sides) and arrange on a cooking sheet. Broil for a few minutes on each side, just until golden brown. (if desired, you can make the recipe up until this point up to a hew hours in advance).
Chop the cheese into small chunks and arrange on a platter or cutting board to serve, along with the selection of cured meats, the Italian salsa and the toasted bread. Enjoy!