Perfect Picnic Recipe: Prosciutto and fresh mozzarella baguette

Perfect Picnic Recipe: Prosciutto and fresh mozzarella baguette

Prosciutto and fresh mozzarella baguette
Prosciutto and fresh mozzarella baguette

LOS ANGELES, Ca, May 28, 2014 – Need great picnic ideas? Well look no further Communities Digital News writers Duane Pemberton and Chef Mary will be discussing delicious foods and perfect wines to take with you on a summer picnic this Saturday for Communities Digital News Hour Wine and Food at 1:00 p.m., Eastern.

During this week’s hour we will be discussing a delicious menu that includes blue cheese bruschetta, lemon and asparagus orzo salad, delicious buttermilk boneless fried chicken and prosciutto and buffalo mozzarella baguette sandwiches.

To get your taste buds  tingling here’s a sneak peek at just one of the recipes we will be discussing for a prosciutto and buffalo mozzarella baguette sandwich, a flavor combination leaves your mouth watering for more.

This sandwich is perfect for a picnic, because it’s loaded with delicious flavor, it’s a splurge; which makes it a treat and it can be easily wrapped with plastic so it can go anywhere.

Tune in to the Communities Digital News Wine and Food this Saturday at 1:00pm, and which can be found here at Communities Digital News, for more information about buying, prepping and making this delicious sandwich as a part of your summer picnic.  During the show, you will be able to “chat” with Chef Mary and wine expert Duane Pemberton, author of Trekking Down the Wine Lifestyle, by calling in or joining in our live text chat.

Prosciutto and fresh mozzarella baguette

Serves 2-3       Total Time: 10 minutes


1 large French baguette

8 slices of prosciutto

8 Medium sized fresh buffalo mozzarella balls sliced

½ cup of fresh arugula

2 tablespoons good olive oil

2 tablespoons red wine vinegar

Salt and pepper to taste


Sliced the baguette in half

Pour the olive oil on the bottom half of the baguette

Layer sliced cheese on the bottom half of the bread

Season the cheese with salt and pepper

Lay the slices of prosciutto over the cheese

Sprinkle arugula over the prosciutto

Pour the red wine vinegar on top of the top half of the bread

Place the top of the bread on the sandwich and cut it into 4 equal sized sandwiches

Wrap each sandwich in plastic wrap and take it with you on a perfect picnic.

And we will see you on Saturday, at 1:00pm Eastern, here at Communities Digital News, for wine expert Duane Pemberton and Chef Mary’s Wine and Food broadcast and live chat.


Recipes Mary is sharing are:

Perfect Picnics: Prosciutto and fresh mozzarella baguette recipe 

Perfect Picnics: Lemon and Asparagus Orzo recipe

Perfect Picnic Recipe: Chef Mary’s tomato, basil, blue cheese bruschetta

Perfect Picnic Recipe: Boneless buttermilk fried chicken

Check out Chef Mary at Hail Mary’s Inc. 

Find Chef Mary on Facebook and Twitter. 

Hail Mary Food of Grace Newsletter, sign up today at

The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 

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Mary Moran
Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.