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1 fresh lemon
1 large garlic clove, finely minced
2 tablespoons snipped fresh chives
1/4 cup extra virgin olive oil
1/4 teaspoon red pepper flakes
9 ounces fresh mozzarella cherries* OR fresh mozzarella
15 thin prosciutto slices (6-ounces)
1 medium bunch fresh dill
Squeeze lemon juice into a medium bowl.
Peel and crush garlic and add to the lemon juice along with the chives, olive oil, and red pepper flakes.
Drain and add cheese "cherries" or cut mozzarella into 3/4-inch cubes and add to the mixture.
Marinate at room temperature at least 2 hours.
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 wooden pick to serve.
Makes 30 servings.
*Small, cherry-sized balls of cow's milk mozzarella, packed in sealed plastic containers are available in the dairy section of many supermarkets or speciality stores.
1 large garlic clove, finely minced
2 tablespoons snipped fresh chives
1/4 cup extra virgin olive oil
1/4 teaspoon red pepper flakes
9 ounces fresh mozzarella cherries* OR fresh mozzarella
15 thin prosciutto slices (6-ounces)
1 medium bunch fresh dill
Squeeze lemon juice into a medium bowl.
Peel and crush garlic and add to the lemon juice along with the chives, olive oil, and red pepper flakes.
Drain and add cheese "cherries" or cut mozzarella into 3/4-inch cubes and add to the mixture.
Marinate at room temperature at least 2 hours.
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 wooden pick to serve.
Makes 30 servings.
*Small, cherry-sized balls of cow's milk mozzarella, packed in sealed plastic containers are available in the dairy section of many supermarkets or speciality stores.
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