|
Instructions |
|
|
Wash the cherry tomatoes and gut out their insides carefully. Stuff the baby tomatoes full with tiny bocconcini balls.
|
|
|
Slice the Prosciutto strips in half length-wise.
Lay the sliced prosciutto flat on the table.
|
|
|
Lay one tiny basil leaf on each prosciutto slice. Lay one tiny sun-dried tomato on each prosciutto slice on top of the basil.
Lay the bocconcini stuffed tomato on top of the prosciutto, basil and sun-dried tomato and wrap it all together with the proscuitto. Use a tooth pick to hold all the ingredients together. Repeat till all the tomatoes are gone.
|
|
|
Just before serving, bake the tomato wraps in the oven around 375'F - 400'F until the bocconcini melts.
|
|
|
Serving
Suggestions |
|
Make sure this appetizer is served hot! It tastes amazing!!!
|
|
Originally Submitted
8/27/2013
|