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