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