Yield: 12 Servings
Measure | Ingredient |
---|---|
1 large | Seasonal melon, peeled -- |
\N \N | Cut into 36 cubes |
½ pounds | Prosciutto -- sliced |
\N \N | Paper-thin |
1 pounds | Italian fontina cheese -- |
\N \N | Cut into 36 cubes |
36 \N | Black olives -- (best |
\N \N | Quality) |
\N \N | Olive oil -- for drizzling |
\N \N | Freshly ground pepper -- for |
\N \N | 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