Monday, February 1, 2010

Prosciutto-Wrapped Mozzarella & Basil

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.

Review: These are delicious. I'll eat these as appetizers and then eat them again for dinner and dessert. The prosciutto is a little hard to tear into the right size pieces but it is so worth it.

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