Monday, December 21, 2009

Prosciutto-Mozzarella-Tomato Skewers

photo: Scott Phillips

As promised, more food from the party.  These were delicious and vanished quickly!  The recipe was adapted from Fine Cooking.

Prosciutto-Mozzarella-Tomato Skewers

8 thin slices prosciutto (preferably imported), halved lengthwise
8 large basil leaves, torn in half
8 small freshmozzarella balls (about 1-inch in diameter), halved (I bought the large container of these from Costco, affordable and delicious)
8 ripe grape or cherry tomatoes, halved
Kosher salt and freshly ground black pepper (I used Grey Sea Salt)
2 Tbs. extra-virgin olive oil

Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil at the opposite end of each slice (this way it shows through the prosciutto once it is rolled up). On the end closest to you, place a piece of mozzarella and a tomato half, matching the cut sides to make a ball. Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter. Repeat with the remaining ingredients. Drizzle with the olive oil and serve.

I found some great bamboo skewers at World Market, not a big fan of toothpicks in food.

Make Ahead Tips:

These keep at room temperature for up to 1 hour before serving.  Enjoy!

Merry Christmas,

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