Mozzarella Prosciutto, and Tomato Skewers

Prep Time: 15 min

Cook Time: N/A

Total Time: 15 min

Servings: 4


  • 16 fresh baby mozzarella balls (bocconcini)
  • 8 thin slices prosciutto, cut in half widthwise
  • 16 grape or cherry tomatoes
  • 16 rustic Italian bread cubes (1-inch cubes)
  • Filippo Berio Organic Extra Virgin Olive Oil
  • 8 strips shaved Parmesan cheese
  • 6 fresh basil leaves, cut in thin strips
  • 16 wooden skewers


    • Wrap individual mozzarella balls with half slice of prosciutto.
    • Assemble wrapped mozzarella, tomato and bread cube on each skewer; arrange on plate or platter. Drizzle with olive oil; top with Parmesan and garnish with basil.

    Recipe provided by Chef Mary Ann Esposito