Some may think of this time of year as the "festive season" or even the "silly season", but this is party time for me, enjoying copious drinks and more importantly, finger food.
These marinated baby bocconcini with proscuitto "sticks" are so simple, no cooking required, just a bit time consuming to put together.
These guys are off to Weekend Herb Blogging, the weekly event originating at Kalyn's Kitchen, and kindly hosted this week by Vanessa at What Geeks Eat (great name BTW).
The basil in my garden is starting to really get going now after some long awaited warm weather, and even more long awaited for rain.
MARINATED BABY BOCCONCINI WITH PROSCUITO
- 2 cloves garlic, crushed
- 1 fresh long green chilli, seeded, chopped ( I didn't have any fresh chilli's so used a tsp of sambal olek)
- 1/3 cup (80ml) olive oil
- 440g baby bocconcini (milk cherries)
- 10 slices (150g) thin prosciutto
- 1 bunch fresh basil
NOTE: This recipe makes 40 baby bocconcini and is best made close to serving.
Combine the garlic, chilli, oil and salt to taste in a medium bowl; add the baby bocconcini and mix well. Stand for 30 minutes.
Halve the prosciutto slices crossways, then halve again lengthways.
Drain the bocconcini from the marinade; reserve marinade. Wrap a piece of prosciutto and a basil leaf around each bocconcini; secure with a toothpick.
Serve drizzled with reserved marinade.
Not suitable to freeze.