Oct 15, 2013

Prosciutto-wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

These prosciutto-wrapped cherry tomatoes, mozzarella, and basil bites are the perfect appetizer when you want to serve something flavorful but easy to prepare. The dish is also super portable, so you can bring it to a potluck without having to do a lot of prep when you get to the party.

Prosciutto-wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Good prosciutto that is thinly sliced but doesn't fall apart is essential or you might get a little frustrated wrapping it around the tomatoes and mozzarella. While freshly ground black pepper is just fine, I like to use a four peppercorn blend to grind over the appetizers because it is so pretty.

Bottom line, these appetizers, as simple as they are, are so flavorful. Italy on a toothpick.

Prosciutto-wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Ingredients

16 thin slices of prosciutto, cut in half lengthwise
16 large basil leaves, cut in half
6 ounces (approximately) of fresh mozzarella, cut into 32 small pieces
16 grape or cherry tomatoes, cut in half
Freshly ground pepper
4 T extra virgin olive oil

Inspired by Fine Cooking Issue 96

Instructions

  1. Fold a piece of basil and sandwich it between the tomato half and the mozzarella piece. 
  2. Wrap the cheese and tomato with a strip of prosciutto as shown in the photo above and secure with a toothpick. 
  3. Arrange the appetizers on a serving plate and season with the freshly ground pepper.
  4. Drizzle with the olive oil.

I'm participating in the Eating the Alphabet Healthy Recipe Challenge hosted by Brenda of Meal Planning Magic. This month, we can choose fruits, vegetables, grains, or legumes that start with the letters S or T. 

2 comments:

  1. Oh, how pretty! My tomato and basil plants are done here, but I'll keep your bites in mind for next summer.

    ReplyDelete
    Replies
    1. Thanks Lynn! We still have a basil plant that is thriving and it was great to be able to use its bounty in this.

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