Recipe - Ciliegine Con Prosciutto

One half md Lemon
1 md Garlic clove
2 tablespoon Fresh chives snipped
One fourth cup Olive oil
One fourth teaspoon Hot redpepper flakes
9 ounce Fresh mozzarella "cherries"
Or fresh mozzarrella
15 sl Prosciutto thin, 6
Ounces
1 bn Dill

Small, cherrysized balls of cow's milk mozzarella, packed in sealed
plastic containers are available in the dairy section of many supermarkets
or speciality stores. If you can find Parma prosciutto it's worth the
extra money.

Squeeze lemon juice into a medium bowl. Peel and crush garlic and put it
into the bowl along with the chives, olive oil, and redpepper flakes.
Drain and add cheese "cherries" or cut mozzarella into Three fourths inch cubes and
add to the mixture. Marinate at room temperature at least 2 hours. (Can
cover and refrigerate overnight). Cut prosciutto slices in half
lengthwise. Wrap 1 slice of prosciutto around each piece of cheese and 1
small sprig of dill. Secure with a toothpick and serve.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip