‘Tis the season of eggnog, reindeer and endless parties with all their calorie dense snacks and appetizers. I am thinking ahead and trying to find ways of how to lighten up little bites we all love so much. These little appetizers are a take on the Caprese salad which was made into finger food. 10 minutes of prep and you end up looking like the most creative host! Not too bad at all.
Prosciutto Caprese Parcels
- Sliced Prosciutto- 10
- Fresh Mozzarella- 2 balls (125 gr each)
- Sun-dried Tomatoes-10
- Fresh Basil Leaves-20
- Slice each mozzarella ball into 10 slices.
- Cut your sun-dried tomatoes in half.
- Half the prosciutto slices lengthways.
- Put a piece each of mozzarella, sun-dried tomato and a basil leaf at the end of each strip of prosciutto and roll it up.
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