| previous | next |
Title: Antipasto Skewers
Categories: Appetizer
Yield: 12 Servings
| 1 | lg | Seasonal melon, peeled -- |
| Cut into 36 cubes | ||
| 1/2 | lb | Prosciutto -- sliced |
| Paper-thin | ||
| 1 | lb | Italian fontina cheese -- |
| Cut into 36 cubes | ||
| 36 | Black olives -- (best | |
| Quality) | ||
| Olive oil -- for drizzling | ||
| Freshly ground pepper -- for | ||
| Garnish |
1. Wrap each cube of melon in a piece of prosciutto.
2. On each of 36 skewers, thread a cube of cheese, an olive, and a prosciutto-melon cube. Place skewers in a tightly sealed container.
3. At serving time, drizzle with olive oil and dust with pepper.
Makes 3 dozen skewers.
Recipe By : The California Culinary Academy
From: Ladies Home Journal- August 1991
| previous | next |