| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
|
12 |
Servings |
INGREDIENTS
| 1 |
lg |
Seasonal melon, peeled — |
|
|
Cut into 36 cubes |
| 1/2 |
lb |
Prosciutto — sliced |
|
|
Paper-thin |
| 1 |
lb |
Italian fontina cheese — |
|
|
Cut into 36 cubes |
| 36 |
|
Black olives — (best |
|
|
Quality) |
|
|
Olive oil — for drizzling |
|
|
Freshly ground pepper — for |
|
|
Garnish |
INSTRUCTIONS
1. Wrap each cube of melon in a piece of prosciutto.
2. On each of 36 skewers, thread a cube of cheese, an olive, and a
prosciutto-melon cube. Place skewers in a tightly sealed container.
3. At serving time, drizzle with olive oil and dust with pepper.
Makes 3 dozen skewers.
Recipe By : The California Culinary Academy
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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