YIELD: 8-10 servings

1 lb. ciliegine (cherry-sized fresh mozzarella), drained
1 lb. grape tomatoes
8 oz. fresh basil leaves
8 oz. sliced prosciutto

1. Onto wooden skewers, alternate 3 or 4 ciliegine, 2 grape tomatoes and 2 basil leaves, with ¾ oz. to 1 oz. of prosciutto in the center of each skewer.

Recipe and photo: BelGioioso Cheese Inc.