Ciliegine Con Prosciutto

Small, cherry-sized balls of cow's milk mozzarella,
packed in sealed plastic containers are available in
the dairy section of many supermarkets or speciality
stores.

1/2 medium lemon
1 medium garlic clove
2 tbl snipped fresh chives
1/4 cup olive oil
1/4 tsp hot red-pepper flakes
9 ounces fresh mozzarella "cherries" or fresh
mozzarrella
15 thin prosciutto slices (6 ounces)
If you can find Parma it's
worth the extra money.
1 medium bunch dill

Squeeze lemon juice into a medium bowl.  Peel and
crush garlic and put it into the bowl along with the
chives, olive oil, and red-pepper flakes.  Drain and
add cheese "cherries" or cut mozzarella into 3/4-
inch cubes and add to the mixture.  Marinate at room
temperature at least 2 hours. (Can cover and
refrigerate overnight).  Cut prosciutto slices in
half lengthwise.  Wrap 1 slice of prosciutto around
each piece of cheese and 1 small sprig of dill.
Secure with a toothpick and serve.

Bon Appétit!