Prosciutto-Wrapped MozzarellaPhoto Credit : Adam DeTour | Styling by Catrine Kelty
Inspired by the little Italian delis where herb-marinated mozzarella is often sold by the pound, Italian food expert Michele Topor of Boston Food Tours created this simple appetizer. She marinates small mozzarella balls, called ciliegine, in olive oil, lemon, garlic, chives, and chili flakes before wrapping them in sweet-salty prosciutto. It’s an easy, addictive antipasto presentation.
1/4 cup extra-virgin olive oil
Juice of 1/2 medium lemon
2 tablespoons minced fresh chives
1 garlic clove, minced
1/4 teaspoon crushed red chili flakes
30 small fresh mozzarella balls
15 thin prosciutto slices
In a medium bowl, whisk together the olive oil, lemon juice, chives, garlic, and chili flakes.
Drain the mozzarella and add it to the marinade. Marinate at room temperature for at least one hour, or cover and refrigerate overnight. Just before serving, cut the prosciutto slices in half lengthwise. Wrap each piece of mozzarella with a slice of prosciutto. Arrange on a platter, drizzle with marinade, and serve.