Sweet, savory, and sharp acid flavors meld together for this deliciously easy first coarse plate. Make sure to allow the tartare to marinate for maximum flavor.
- 2 ripe medium tomatoes (1/2 lb), peeled, seeded and finely chopped
- 4 pitted dates, finely chipped
- 2 tbsp red onions, pan grilled
- 1 tbsp finely chopped shallot
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- 1 tsp olive oil
- Freshly ground black pepper
- 8 slices prosciutto or serrano ham
- 2 tsp extra virgin olive oil for garnish
Place the tomatoes, dates, onion, shallot, Worcestershire sauce, and salt in a bowl. Combine with a fork and stir in 1 tsp. olive oil. Season with 3-4 grinds of pepper. Set aside 30 minutes to allow the flavors to meld.
On each of 4 salad plates, lay out 2 slices of the ham. Mound 1/4 of the tomato tartare on 1 side. Drizzle half teaspoon of olive oil over the hame and serve.
