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Mozzarella, Prosciutto, and Tomato Skewers

Servings: 8

Sometimes it’s the simplest appetizers that get talked about the most. Drizzle Filippo Berio® Extra Virgin Olive Oil over these colorful creations for a dish that is sure to delight.


  • 16 fresh baby mozzarella balls (bocconcini)
  • 8 thin slices of prosciutto di Parma, cut in half width-wise
  • 16 grape or cherry tomatoes
  • 16 1-inch bread cubes
  • 8 shaved strips of Parmigiano-Reggiano
  • Filippo Berio® Extra Virgin Olive Oil
  • 6 basil leaves, cut into thin strips
  • 8 wooden skewers


  • Wrap individual mozzarella balls with a half-slice of prosciutto.
  • Assemble by placing a piece of the wrapped mozzarella, a tomato, and a bread cube on each skewer. Place skewers on a plate or platter.
  • Drizzle with olive oil.
  • Top with shaved Parmigiano-Reggiano and chiffonade of basil.


Recipe provided to Fillipo Berio by Chef Mary Ann Esposito


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