This easy-to-make appetizer makes a beautiful presentation for your first course!
1 pkg grape tomatoes, washed and dried
8 oz DLM Homemade Fresh Mozzarella, cut into 1-inch pieces
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
Kosher salt and freshly ground black pepper
6 medium basil leaves, chiffonade
12 thin slices prosciutto di Parma
1 pkg fresh chives
1 DLM French Baguette
1 cantaloupe, washed and sliced
Cut 18 grape tomatoes in half. Place mozzarella pieces and tomato halves in bowl; drizzle with the olive oil and sprinkle with salt and pepper. Add the basil and stir to mix. Overlap two slices of proscuitto to make an "X." Place 6 pieces of tomato and 6 pieces of mozzarella in the center of the prosciutto slices and make a bundle by gathering together the overlapping proscuitto. Tie the bundle with a chive. Repeat with remaining prosciutto.
Serve with slices of bread and cantaloupe.
Makes 6 servings
Allergy Warning: Contains milk and wheat