Grapes and Prosciutto with Cheese on a Skewer

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).