PRINT
EMAIL
SHARE
INGREDIENTS
This recipe features Filippo Berio Extra Virgin Olive Oil
- 16 fresh baby mozzarella balls (bocconcini)
- 8 thin slices of prosciutto di Parma, cut in half width-wise
- 16 grape or cherry tomatoes
- 16 1-inch bread cubes
- 8 shaved strips of Parmigiano Reggiano
- Filippo Berio Extra Virgin Olive Oil
- 6 basil leaves, cut into thin strips
- 16 wooden skewers
DIRECTIONS
Course: Appetizers & Snacks
Prep: Easy
Serves: 8
Method: No Cooking Method
- Wrap individual mozzarella balls with a half-slice of prosciutto.
- Assemble by placing a piece of the wrapped mozzarella, a tomato, and a bread cube on each skewer. Place skewers on a plate or platter.
- Drizzle with olive oil.
- Top with shaved Parmigiano Reggiano and chiffonade of basil.
Recipe Provided by Chef Mary Ann Esposito
