| 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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