MOZZARELLA, PROSCIUTTO, AND TOMATO SKEWERS

Course: Appetizers & Snacks		Serves: 8
Prep: Easy		Method: No Cooking Method

	INGREDIENTS
	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
	16 wooden skewers

DIRECTIONS

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