ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mozzarella and Prosciutto Bites with Pesto

Photo: Tina Rupp; Styling: Deborah Williams/Pat Bates and Associates
Yield about 6 servings
Friends coming to dinner tonight? Throwing a last-minute cocktail party? Grab a few grocery store items and dress them way up with these brilliant insider tricks.


  • Antipasto bar:
  • 1/2 pound marinated mozzarella balls
  • 1/4 cup sun-dried tomatoes
  • Sauce aisle:
  • Jar of basil pesto (3/4 cup)
  • Deli:
  • 2 ounces prosciutto
  • Produce:
  • 1 small bunch basil
  • Put these in your cart, too:
  • Cured sliced salami (1 pound)
  • Marinated grilled vegetables (1 1/2 pounds)
  • Cooked shrimp (1 pound)
  • Store-bought aioli (3/4 cup)

How to Make It

  1. Fab it up: Wrap mozzarella with strips of prosciutto; spear with toothpick along with 1/2 of a sun-dried tomato plus 1 basil leaf. Serve with pesto for dipping.

  2. Fab it up: Arrange the salami on a platter and slice and skewer vegetables. Grind some black pepper over aioli; serve with shrimp.