How to Make Prosciutto Plum Focaccia - Food Wishes
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Date: 2024-07-27
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Comments and reviews: 11
cdsentone3832
Okay that looks tasty but I had an idea for something that might be as good or possibly better for those times when stone fruit isn't available. In the place of the plum slices get whole dates, cut down one side of the date and remove the torpedo shaped seed, in the space where the seed was put some salty white cheese (like feta, and then wrap each of those in prosciutto slices and put those in the bread. Adding a little lemon zest to the cheese before putting it in the dates might add a little extra pizzaz as well.
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Okay that looks tasty but I had an idea for something that might be as good or possibly better for those times when stone fruit isn't available. In the place of the plum slices get whole dates, cut down one side of the date and remove the torpedo shaped seed, in the space where the seed was put some salty white cheese (like feta, and then wrap each of those in prosciutto slices and put those in the bread. Adding a little lemon zest to the cheese before putting it in the dates might add a little extra pizzaz as well.
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Matt. S
I'm legitimately mindblown over the plum slicing technique. I love plums, peaches, nectarines, but usually stay away from them for dinner ideas when hosting, because they are unreliable and they might not easily separate from the stone. But simply sacrificing part of the fruit to get a good amount of decent slices and then eating the scraps or keeping them for the next day is downright ingenious. No more juice all over the hands from trying to screw/wedge away the stone and ending up mushing the entire peach.
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I'm legitimately mindblown over the plum slicing technique. I love plums, peaches, nectarines, but usually stay away from them for dinner ideas when hosting, because they are unreliable and they might not easily separate from the stone. But simply sacrificing part of the fruit to get a good amount of decent slices and then eating the scraps or keeping them for the next day is downright ingenious. No more juice all over the hands from trying to screw/wedge away the stone and ending up mushing the entire peach.
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foodwishes
Oh, we’re going to make this. This weekend, to be exact, because it’s supposed to be a bit cooler over the weekend here in northern San Diego. We really enjoy your previous focaccia recipes as well.
Thank you for the the recipe Chef. And thank you kindly for your continued inspirations Michele. We hope your recovery and healing is going well
Be well, stay kind and blessings to all
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Oh, we’re going to make this. This weekend, to be exact, because it’s supposed to be a bit cooler over the weekend here in northern San Diego. We really enjoy your previous focaccia recipes as well.
Thank you for the the recipe Chef. And thank you kindly for your continued inspirations Michele. We hope your recovery and healing is going well
Be well, stay kind and blessings to all
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cookeryrecipes7863
What an amazing video! The recipe for focaccia with ham and plum presented by Food Wishes is simply fantastic. I loved the unique combination of flavors and how you explained each step clearly. Congratulations on the great content and innovative recipe!
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What an amazing video! The recipe for focaccia with ham and plum presented by Food Wishes is simply fantastic. I loved the unique combination of flavors and how you explained each step clearly. Congratulations on the great content and innovative recipe!
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DavidBattistella
Awe, come on chef John! Slice your prosciutto from the whole leg, plastic packed 100 gram sliced prosciutto packages is the charcuterie version of plastic water bottles. Its so much better fresh sliced and better for the planet as well.
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Awe, come on chef John! Slice your prosciutto from the whole leg, plastic packed 100 gram sliced prosciutto packages is the charcuterie version of plastic water bottles. Its so much better fresh sliced and better for the planet as well.
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chrismoore9686
Hey Chef John! You have a wonderful recipe with prosciutto wrapped leeks. I have made it so many times. I wonder if prosciutto wrapped leeks would do here It's worth a try!
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Hey Chef John! You have a wonderful recipe with prosciutto wrapped leeks. I have made it so many times. I wonder if prosciutto wrapped leeks would do here It's worth a try!
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mantra4ia
I've never met your wife, but I like her. I ascribe to the Michelle school of thought when it comes to the good stuff (at least when it comes to large scale foods like bread.
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I've never met your wife, but I like her. I ascribe to the Michelle school of thought when it comes to the good stuff (at least when it comes to large scale foods like bread.
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SummaGirl1347
Oh my goodness. I am envisioning this at Thanksgiving with pears or figs. Great make-ahead bread to take the stress out of entertaining. Thank you SO much, Chef!
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Oh my goodness. I am envisioning this at Thanksgiving with pears or figs. Great make-ahead bread to take the stress out of entertaining. Thank you SO much, Chef!
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flashcardz3150
Seems sorta like a pizza dough that you folded over and stuck fruit wrapped in meat into rather than stretch out and top like normal. Neato.
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Seems sorta like a pizza dough that you folded over and stuck fruit wrapped in meat into rather than stretch out and top like normal. Neato.
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KevinCollar
Would cutting the plum into small pieces and folding it into the dough as it rises and then pushing the prosciutto into the top work as well
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Would cutting the plum into small pieces and folding it into the dough as it rises and then pushing the prosciutto into the top work as well
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benjaminwatson543
Can you please include some info on where you found that amazing plastic wrap thing with elastic on the bottom It looks super useful
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Can you please include some info on where you found that amazing plastic wrap thing with elastic on the bottom It looks super useful
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