Prosciutto Wrapped Olives

Staff Report
January 02, 2008 at 11:42 am  | Mobile Reader | Pring this storyPrint 

Prosciutto Wrapped Olives
Ingredients:

1 ounce (whole piece) Parmesan-Reggiano or aged Parmesan cheese, 1 (6-ounce) can Lindsay Black Ripe Pitted Olives, drained, 3 ounces thinly sliced prosciutto, Small frilled wooden picks or colorful cocktail picks, Red lettuce leaves

Method:

Cut cheese into small (1/4-inch) pieces; stuff one piece into each olive. Cut prosciutto into 3 x 1/2-inch strips. Fold each strip lengthwise once to form 3 x 1/4-inch strips. Wrap a strip around each olive; secure with a pick and place on lettuce lined serving plate. Cover and chill up to 24 hours before serving. Serve cold or at room temperature.

Got a recipe? Email recipes to heatherb@heraldguide.com.




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