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.

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