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Prosciutto-Wrapped Mozzarella & Basil

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Serves eight.

  • by Tony Rosenfeld from Fine Cooking
    Issue 96

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

Photo: Scott Phillips

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 !

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!)

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.

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.

I made these for cocktail hour before we went out for New Year's Eve and they were great little appetizers. They are quick and easy to make, which is what I needed since I didn't have a lot of time. I had a little trouble working with the prosciutto, so they weren't as pretty as the ones pictured here, but they still were delicious and satisfying.

EXCELLENT! Husband gave it a thumbs up. Suggestions: I bought the marinated mozzarella by mistake but this worked out well. Gave it a nice flavor. I used the grape tomatoes however the mozzarella balls actually fit better with the cherry tomatoes. The grape tomatoes were a little small. This makes more than 8 servings. You can get about 20 to 24 "balls" out of this recipe depending on how you cut the proscuitto. I ran out of tomatoes before I ran out of Proscuitto or mozzarella or basil.

This recipe is brilliant: easy to make, accessible ingredients, and tasty + posh enough for any event. I remembered this for an impromptu cocktail party, and two people asked for the recipe! I had a few minor modifications: I forgot the olive oil drizzle and they were still quite nice... On my last-minute store run, I was not able to get the small mozzarella balls, so I just cut chunks off a big one... And, I didn't use a whole half-leaf of basil, but instead, the long strips of a chiffonade (the cut basil added even more lovely aroma and had people following their noses over to the tray). I'll be serving this again with aperitifs before The Big Meal next week.

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