Antipasto skewers

Yield: 12 Servings

Measure Ingredient
1 large Seasonal melon, peeled --
Cut into 36 cubes
½ pounds Prosciutto -- sliced
Paper-thin
1 pounds 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

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