Dining Al Fresco
When I was invited on a three-mile hike in Malibu with my girls’ scout troop, I agreed to go without hesitation—not because I’m a hiker, but because it meant getting to spend quality time outside with...
This recipe was adapted from Martha Stewart’s Prosciutto Crisps. Use this recipe for Sweet and Savory Filled Apples (recipe below). The chips are delicious on their own, so San Bartolome suggests doubling the batch so there are enough to eat solo.
Ingredients
- 3 ounces sliced prosciutto
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh sage leaves, stems removed
Instructions
Preheat oven to 375°.
Gently toss prosciutto slices in olive oil. Place them individually on a silicone mat or a parchment-lined baking sheet so that they don’t overlap.
Finely chop sage into thin strips and sprinkle over prosciutto slices.
Bake until prosciutto is crisp and edges begin to curl up, about 15 minutes. Let cool.
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San Bartolome likes to bring homemade protein-rich snack bars on hikes with her daughters. Any stone fruit preserve can be substituted for the peach, she notes.
