Mozzarella and Prosciutto Bites with Pesto

Photo: Tina Rupp; Styling: Deborah Williams/Pat Bates and Associates
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.

Yield:

about 6 servings

Ingredients

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)

Preparation

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.

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

Lori Powell,

Health

November 2010
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