Mozzarella, Prosciutto, and Tomato Skewers / Spiedini di Mozzarella con Prosciutto
It has become all the rage in Italy to offer an array of antipasti for a gathering of friends instead of a traditional sit-down meal. Italian food shops known as alimentari sell exquisitely prepared ones that reflect the local products. A colorful and unusual favorite are bocconcini, tiny balls of mozzarella cheese wrapped in prosciutto that are skewered with bread cubes and cherry tomatoes. This chic presentation comes from chef Alberto Lopez of Constantino’s restaurant in Providence, Rhode Island. Double or triple the recipe to serve more guests.
- 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
- 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 Extra-Virgin olive oil.
- Top with shaved Parmigiano Reggiano and chiffonade of basil.
- Featured in Program 1721
This recipe was featured on Season 15 - Episode 1523.
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