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Instructions |
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Wash the cherry tomatoes and gut out their insides carefully. Stuff the baby tomatoes full with tiny bocconcini balls.
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Slice the Prosciutto strips in half length-wise.
Lay the sliced prosciutto flat on the table.
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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.
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Just before serving, bake the tomato wraps in the oven around 375'F - 400'F until the bocconcini melts.
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| Serving
Suggestions |
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Make sure this appetizer is served hot! It tastes amazing!!!
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Originally Submitted
8/27/2013
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