Antipasto skewers
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
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
Related recipes
- Antipasto
- Antipasto #1
- Antipasto appetizer
- Antipasto kabobs
- Antipasto misto
- Antipasto misto (mixed savories)
- Antipasto pronto
- Antipasto spread
- Best antipasto
- Charred pepper skewers
- Marinated antipasto
- Mediterranean baked chicken skewers
- Mixed antipasto
- Red potato skewers
- Satay skewers
- Scallop & shrimp on skewers
- Scallop and shrimp on skewers
- Scampi shrimp skewers
- Shrimp, olive and orange skewers
- Tortelloni skewers with two dipping sauces