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.
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.