- 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.