This week has been week of celebration for me. The cookbook that I have been working on for the last few years is finally finished. I am in the process of editing it to send it off. My mind has been so much on that that I have not been cooking very much, hence, not many postings this week.
Seems that we cannot go anywhere that we don’t see prosciutto or basil on the menu, offered in so many different combinations. These are great little appetizers and this recipe makes 4 dz. The combination of the three flavors, enhanced by the balsamic make for a great beginning.
2 large bunches fresh basil
1/2 lb thinly sliced prosciutto, cut into 1/4″ strips
2 (8 oz) packages mozzarella cheese, cut into 1×1/2″ strips
1 (14 oz) bottle classis balsamic vinaigrette
Place 1 basil leaf on a clean flat surface. Place 1 prosciutto strip over basil. Wrap basil and prosciutto around 1 piece of mozzarella. Secure with a wooden pick. Repeat procedure with remaining basil, prosciutto and cheese. Place cheese, in a single layer on a rimmed baking sheet. Pour salad dressing over; cover and refrigerate at least 2 hours. Transfer the pieces to a serving platter.