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Recipe

Prosciutto-Wrapped Mozzarella & Basil

Scott Phillips

Servings: eight.

 

Ingredients

  • 8 thin slices prosciutto (preferably imported), halved lengthwise
  • 8 large basil leaves, torn in half
  • 8 small fresh mozzarella balls (about 1-inch in diameter), halved
  • 8 ripe grape or cherry tomatoes, halved
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil

Nutritional Information

      Calories (kcal) : 180
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 45
      Sodium (mg): 540
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 11

Preparation

  • Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with 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.

Make Ahead Tips

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

Reviews

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Reviews

  • kancook | 02/17/2011

    Fast easy and delish ! have made this for several of my parties, as well as given out the recipe and it has shown up at their parties too... party FAV !

  • JillWalshaw | 05/26/2010

    This is a great recipe that I've made several times. One friend calls it "calabrese salad wrapped in prosciutto". It's delicious and super-easy; one of those you can pick everything up for without looking at the recipe. I agree that the prosciutto goes further than you think; the good cuts gave me 4 pieces to wrap, the partial cuts less. I think half a slice of prosciutto per ball would be too much. I've also made it 3-4 hours in advance without a problem, but leftovers don't keep very well (assuming there are any!)

  • shawco | 08/09/2009

    I have made this twice now and its a big hit. Very tasty! I also used cherry tomato's, fits better with the mozzarella. Use lean prosciutto, other wise the prosciutto starts to fall apart as you are rolling..was good to have spare pieces to fill in the areas that were weak when rolling.

  • mgssts63 | 04/13/2009

    Easy! I didn't drizzle with olive oil and I would use narrower strips of prosciutto next time since you couldn't see what was under mine.

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