BAKED BOCCONCINI AND PROSCIUTTO

INGREDIENTS 

• 6 Lioni Bocconcini mozzarella balls
• ground black pepper
• 12 thin prosciutto slices
• 2 tbsp. olive oil, divided
• 1 sprig fresh rosemary, chopped 

PREPARATION 

1) Season the bocconcini mozzarella balls with ground black pepper. Roll each 

  mozzarella ball with two prosciutto slices.

2) In large skillet over medium-high heat, add 1 tablespoon oil. Cook wrapped 

  bocconcini about 1 minute or until prosciutto becomes slightly crispy. 

3) Place bocconcini on serving platter. Drizzle with remaining 1 tablespoon olive oil.  

  Sprinkle with chopped rosemary. Serve immediately.

 Makes 4 side-dish servings. 

Best served with Franciacorta sparkling wine