Prosciutto-Wrapped Mozzarella & Basil
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
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.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 96
, pp. pull-out
October 22, 2008