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Ingredients
- 1/2 med lemon
- 1 med clv garlic
- 2 Tbsp. snipped fresh chives
- 1/4 c. extra virgin olive oil
- 1/4 tsp warm red-pepper flakes
- 9 ounce fresh mozzarella "cherries" or possibly fresh mozzarrella
- 15 x thin prosciutto slices (6 ounces) If you can find Parma it's worth the extra money.
- 1 med bunch dill
Directions
- Small, cherry-sized balls of cow's lowfat milk mozzarella, packed in sealed plastic containers are available in the dairy section of many supermarkets or possibly speciality stores.
- Squeeze lemon juice into a medium bowl. Peel and crush garlic and put it into the bowl along with the chives, extra virgin olive oil, and red-pepper flakes. Drain and add in cheese "cherries" or possibly cut mozzarella into 3/4- inch cubes and add in to the mix. Marinate at room temperature at least 2 hrs. (Can cover and chill overnight). Cut prosciutto slices in half lengthwise. Wrap 1 slice of prosciutto around each piece of cheese and 1 small sprig of dill.
- Secure with a toothpick and serve. Let me know if you want any others. I have many. Or possibly if it is something special you are looking for. I would be happy to help you knock the socks off of your aunt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 339g | |
| Calories 1254 | |
| Calories from Fat 979 | 78% |
| Total Fat 111.1g | 139% |
| Saturated Fat 41.02g | 164% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 1602mg | 67% |
| Potassium 258mg | 7% |
| Total Carbs 8.57g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.29g | 2% |
| Protein 57.12g | 91% |
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