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Mozzarella, Prosciutto, and Tomato Skewers

Mozzarella, Prosciutto, and Tomato Skewers

INGREDIENTS

This recipe features Filippo Berio Organic Extra Virgin Olive Oil

  • 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 Organic Extra Virgin Olive Oil
  • 6 basil leaves, cut into thin strips
  • 16 wooden skewers

DIRECTIONS

Course: Appetizers & Snacks

Prep: Easy

Serves: 8

Method: No Cooking Method

  1. Wrap individual mozzarella balls with a half-slice of prosciutto.
  2. 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.
  3. Drizzle with olive oil.
  4. Top with shaved Parmigiano Reggiano and chiffonade of basil.

Recipe Provided by Chef Mary Ann Esposito