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Who Doesn’t Have An Orange And Some Olives In The Fridge?

Really, c’mon, you must. It is summer, and the weather is hot so no need to turn the oven on. Make this simple recipe as an appetizer or a meal. I added my “Italian spin” from a Spanish version originating from Martha Stewart.

Prosciutto with Oranges and Olives 

What you need:

Start with a lovely crusty and chewy bread. Ciabatta in this case, it not a viable selection as the slice’s surface can be thin and too airy for topping.

  • Ricotta cheese- fresh is best
  • 6-8 slices of Prosciutto sliced thin then cut into julienne strips
  • 2 good sized oranges
  • 1/2 cup imported green olives, pitted
  • 1 shallot sliced into very thin rounds
  • A drizzle of olive oil
  • 2 tablespoons fresh orange juice
  • 1 teaspoon sherry vinegar
  • Salt & pepper to taste
  • Freshly ground nutmeg to taste

Option:

Grab about 5-10 medium sized shrimp. Peel and devein and toss in a bowl with garlic and lemon and a little olive oil. Cover and refrigerate through this process. Then place on skewers prior to grilling.

What to do:

Zest one of the oranges and set aside.

Take the second orange and peel it then separate segments, removing white membranes. Cut the segments into bite sized pieces, and place in a small bowl.

Using a mini chopper or by hand, coarsely chop olives, and add to oranges.

Add shallot, olive oil, orange juice, vinegar, salt, and pepper; toss to combine. Let is stand for a good 30 minutes if possible.

Meanwhile, heat up your grill. Slice the loaf horizontally and place each side face down to heat/grill the brad. Just a few minutes. If you chose to add shrimp as a side dish, grill the skewered shrimp now.

Ok now create!

Slice the warm, grilled bread and place on a plate. Spread the ricotta as thick or thin as you like.

Now spoon the olive mix onto the slices. Cover with the prosciutto. Sprinkle with the orange zest and freshly grated nutmeg.

Serve the shrimp on the side and pour a lovely glass of white wine. As you know, Prosecco is my first choice but a lovely Albariño works beautifully as well.

NOTE: Here is an excerpt on Albariño wine from Wine Enthusiast. Try it with ceviche…or any seafood. It’s becoming my new ‘go to’ wine.

What’s the one wine that has become almost synonymous with Spanish vino Blanco? It’s Albariño. Albariño (pronounced al-bar-Een-yo) hails largely from five subzones in the Rías Baixas wine region, which spans the western Galician coastline in northwest Spain. Over the past 15 years, it’s blossomed into Spain’s most notable white wine.

A proper Albariño delivers tastes of lees (spent yeast), buttercup, peach, nectarine, melon, citrus and even a touch of salty brine, which results from the nearby Atlantic Ocean influences. The best food to pair with Albariño is seafood. Albariño-friendly dishes include Gallego classics like boiled or grilled octopus with spicy pimentón, as well as shellfish, lobster, and grilled fish.

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