Grapes and Prosciutto with Cheese on a Skewer
- Makes: 8 servings
- Prep 30 mins
- Marinate 1 hr to 24 hrs
white grape juice
snipped fresh mint or 1/2 teaspoon dried mint, crushed
large unblemished red seedless grapes
large unblemished green seedless grapes
of Havarti, fontina, white cheddar, or provolone
prosciutto, cut in half lengthwise and gathered into ruffle (about 4 ounces)
Fresh grape leaves and mint leaves
Small bunches of frozen grapes (optional)
- For dressing: In a small saucepan, bring grape juice, mint, and lemon juice just to boiling. Remove from heat; let stand 5 minutes to cool slightly. Strain juices, discarding mint. Add grapes to juices. Marinate at room temperature for 1 hour. (Or cover and store in the refrigerator for at least 4 hours or overnight.) Drain; discard marinade.
- On each skewer, thread 1 cheese cube, 1 piece ruffled prosciutto (each strip of prosciutto is threaded accordion style), and 1 red and 1 green grape.
- To serve, place each skewer on a Belgian endive leaf and arrange on a platter lined with fresh grape leaves sprinkled with mint leaves. If you like, garnish platter with small clusters of frozen grapes. Makes 16 appetizer (2 per person, for party of eight).
Make Ahead Tip
- Grapes can be marinated and stored in the refrigerator for at least 4 hours or overnight. Skewers can be threaded up to 2 hours ahead; cover with plastic wrap and store in refrigerator. Let stand at room temperature 15 minutes before serving.
(Grapes and Prosciutto with Cheese on a Skewer)Servings Per Recipe 8, sodium (mg) 218, vit. C (mg) 3, calcium (mg) 30, iron (mg) 0, pro. (g) 3, carb. (g) 4, cal. (kcal) 54, chol. (mg) 12, Fat, total (g) 3