Prosciutto Wrapped Olives


  • 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

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.


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