Ciliegine con speck


Small cherry size balls of mozzarella wrapped in a slice of smoked prosciutto “speck” (or cured prosciutto) make a lovely antipasto presentation.

  • 1/2 lemon
  • 1 clove garlic, finely minced
  • 2 T. fresh chives, minced
  • 1/4 C. olive oil
  • 1/4 tsp. hot pepper flakes
  • 9 oz. fresh mozzarella in cherry shapes
  • 6 oz. thin slices of smoked prosciutto

Squeeze the lemon juice into a bowl. Add the garlic, chives, olive oil and hot pepper flakes. Drain the mozzarella and add to the mixture. Marinate at room temperature for about 2 hrs or cover and marinate in the refrigerator overnight.

Cut the prosciutto slices in half. Wrap 1 slice of prosciutto around each piece of cheese. Arrange on a platter and serve immediately.

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