| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheese | 1 | Servings | |
INGREDIENTS
| 1/2 | md | Lemon |
| 1 | md | Garlic clove |
| 2 | tb | Fresh chives — snipped |
| 1/4 | c | Olive oil |
| 1/4 | ts | Hot red-pepper flakes |
| 9 | oz | Fresh mozzarella "cherries" |
| Or fresh mozzarrella | ||
| 15 | sl | Prosciutto — thin, 6 |
| Ounces | ||
| 1 | bn | Dill |
INSTRUCTIONS
Small, cherry-sized balls of cow's milk mozzarella, packed in sealed plastic containers are available in the dairy section of many supermarkets or speciality stores. If you can find Parma prosciutto it's worth the extra money. Squeeze lemon juice into a medium bowl. Peel and crush garlic and put it into the bowl along with the chives, olive oil, and red-pepper flakes. Drain and add cheese "cherries" or cut mozzarella into 3/4- inch cubes and add to the mixture. Marinate at room temperature at least 2 hours. (Can cover and refrigerate overnight). Cut prosciutto slices in half lengthwise. Wrap 1 slice of prosciutto around each piece of cheese and 1 small sprig of dill. Secure with a toothpick and serve. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“There’s hope. There’s God.”