Prosciutto with Parmesan Butter and Balsamic Pickled Mustard
This elegant Italian antipasto combines silky compound butter enriched with Parmigiano-Reggiano, tangy pickled mustard seeds in aged balsamic vinegar, and paper-thin prosciutto. The pickled mustard provides a sharp contrast to the rich, creamy butter, while the prosciutto adds delicate saltiness. Perfect for entertaining or special occasions, this sophisticated charcuterie-style platter showcases Missy Robbins's talent for balancing bold flavors. The compound butter can be made ahead and the mustard seeds develop deeper flavor as they pickle. Serve with crusty artisan bread for the ultimate textural experience.
Ingredients
- 1 pound butter, softened
- ½ pound Parmigiano-Reggiano cheese, groundnutritional yeast1/4 cupvegandairy-freeeggs-free
different flavor profile
- 2 cups white wine vinegar
- 1 cup water
- ¼ cup sugar
- ¼ cup salt
- 1 tablespoon fennel seed
- 1 tablespoon coriander seed
- 1 tablespoon black pepper
- 1 tablespoon chili flakes
- 1 clove garlic
- 1 cup mustard seeds
- 1 cup aged balsamic vinegar
- crusty bread, slicedgluten-free bread1:1gluten-free
texture may differ
- prosciutto, thinly sliced
Instructions
- 1
Soften butter at room temperature
- 2
Place butter in food processor
- 3
With food processor running, gradually add cheese until well blended
- 4
Transfer butter to waxed paper, roll into log and refrigerate until ready to use
- 5
Tie spices in cheesecloth
- 6
Heat vinegar, water, sugar and spice pouch in small saucepot and bring to boil
- 7
Place mustard seeds in small glass container, pour hot liquid over seeds
- 8
Let sit for 2 hours to pickle
- 9
Drain mustard seeds from liquid and cover with balsamic vinegar
- 10
Serve butter and pickled mustard seeds alongside sliced bread and prosciutto
Tips
Make the compound butter up to 3 days ahead and keep refrigerated for convenience.
The pickled mustard seeds improve in flavor after sitting overnight in the balsamic.
Use high-quality aged balsamic vinegar for the best flavor complexity in the mustard.
Good to Know
Compound butter keeps refrigerated for 1 week or frozen for 3 months. Pickled mustard seeds keep refrigerated for 2 weeks.
Make compound butter up to 3 days ahead. Pickle mustard seeds 1 day ahead for best flavor.
Serve at room temperature with bread warmed slightly and prosciutto at room temperature.
Common Mistakes
Don't add cheese too quickly or butter may break
Ensure mustard seeds are completely drained before adding balsamic to prevent dilution
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
texture may differ
General Alternatives
FAQ
Can I make the compound butter without a food processor?
Yes, soften butter completely and mix by hand with a wooden spoon, though texture may be less smooth than with a food processor.
What if I don't have cheesecloth for the spices?
Use a fine-mesh strainer to strain the pickling liquid, or tie spices in clean coffee filter secured with kitchen twine.
How long do the pickled mustard seeds keep?
They keep refrigerated for up to 2 weeks and actually improve in flavor after the first day of pickling.