INGREDIENTS PER 6 PEOPLE
prosciutto cotto cut in ½cm slices, 7 oz
black pitted olives
400g Provolone Valpadana mild or strong, 14, 1 oz
Cut the Provolone Valpadana into 1 cm wedges and cubes of the prosciutto. Place a piece of prosciutto and a black olive on each wedge of Provolone Valpadana and use a toothpick to hold the lot in place. Arrange the appetizers on a tray and garnich with whatever vetetables are in season (radish, strips of bell pepper, white celery stalks, spring onions, etc.). Excellent as an aperitif!
Thanks to: Provolone Valpadana