Ciliegine Con Prosciutto
This elegant Italian appetizer features "ciliegine," tiny cherry-sized balls of fresh mozzarella, enveloped in delicate slices of prosciutto. The magic happens in the marinade: a vibrant blend of extra virgin olive oil, bright lemon juice, crushed garlic, and a hint of heat from red-pepper flakes. As the cheese sits in this aromatic mixture, it absorbs the flavors, creating a perfect balance of creamy, salty, and tangy. Garnished with fresh dill and chives, each bite offers a luxurious texture contrast between the soft cheese and the cured ham. This dish is effortless to prepare yet looks sophisticated enough for dinner parties. It pairs beautifully with crisp white wine or a light glass of Prosecco. Serve at room temperature to allow the flavors to truly shine.
Description
This elegant Italian appetizer features "ciliegine," tiny cherry-sized balls of fresh mozzarella, enveloped in delicate slices of prosciutto. The magic happens in the marinade: a vibrant blend of extra virgin olive oil, bright lemon juice, crushed garlic, and a hint of heat from red-pepper flakes. As the cheese sits in this aromatic mixture, it absorbs the flavors, creating a perfect balance of creamy, salty, and tangy. Garnished with fresh dill and chives, each bite offers a luxurious texture contrast between the soft cheese and the cured ham. This dish is effortless to prepare yet looks sophisticated enough for dinner parties. It pairs beautifully with crisp white wine or a light glass of Prosecco. Serve at room temperature to allow the flavors to truly shine.
Ingredients
- 1/2 medium lemon
- 1 medium garlic clove
- 2 tbl snipped fresh chives
- 1/4 cup olive oil
- 1/4 tsp hot red-pepper flakes
- 9 ounces fresh mozzarella "cherries" or fresh mozzarrella
- 15 thin prosciutto slices (6 ounces)
- If you can find Parma it's
- 1 medium bunch dill
- 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.
Directions
- 1 Squeeze the juice from the lemon into a medium bowl.
- 2
Peel and crush the garlic clove, then add it to the bowl along with the snipped chives, olive oil, and red-pepper flakes.- 3
Drain the fresh mozzarella cherries well. If using regular fresh mozzarella, cut it into 3/4-inch cubes.- 4
Add the mozzarella to the marinade mixture, tossing gently to coat evenly.- 5
Let the mixture marinate at room temperature for at least 2 hours to allow the flavors to meld. You can cover and refrigerate it overnight for deeper flavor.- 6
Cut the prosciutto slices in half lengthwise.- 7
Wrap one half-slice of prosciutto around each piece of marinated mozzarella, securing it with a small sprig of fresh dill or a toothpick.- 8
Arrange on a serving platter and serve immediately.NoteStorage: This dish is best served at room temperature. If marinating overnight, bring it out of the refrigerator 30 minutes before serving.
Substitutions: Prosciutto di Parma is ideal, but any high-quality thinly sliced prosciutto will work. Fresh mozzarella balls (ciliegine) are traditional, but bocconcini cut into cubes is a suitable alternative.
Tips: Ensure the mozzarella is well-drained before marinating to prevent the oil from becoming watery. For a milder heat, reduce the red-pepper flakes.
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