Recipes

Ingredients

• 180g tub South Cape Bocconcini
• 8 thin slices prosciutto or smoked ham
• 16 black olives
• 1 punnet cherry tomatoes, halved
• 1 bunch basil leaves
• ¼ cup extra virgin olive oil
• 2 tablespoons white balsamic vinegar or white wine vinegar
• sea salt and freshly ground black pepper, to taste

Method

Cut prosciutto in half lengthways into strips. Wrap a strip of prosciutto around each Bocconcini.

Using wooden skewers or cocktail picks, skewer an olive, a cherry tomato, a basil leaf and a prosciutto-wrapped Bocconcini onto each skewer. Combine olive oil and vinegar together in a screw-top jar and season to taste. Just before serving, drizzle dressing over skewers and sprinkle with pepper.

Note: The same ingredients would also make a delicious topping for bruschetta.