Baby Bocconcini in Prosciutto Rosebuds
  The Cocktail Chef: Entertaining in Style
Dinah Koo and Janice Poon
Toronto's premier caterer Dinah Koo and Stylist-to-the
starts Janice Poon have fashioned a practical guide to the new way
to entertain with signature cocktails, eight essential appetizers and
seven
fab party menus, this book informs as it entertains. 240 pp. $35.00.
Bocconcini is Italian for "mouthful," and these easy-to-assemble bites are perfect mouthfuls of flavour (from the prosciutto and pesto), texture (from the fresh cheese) and aroma (from the basil garnish). they will disappear in a flash. Make the rosebuds up to 2 hours in advance and store them, covered, in the refrigerator. Bring them to room temperature before serving.
40 to 50 paper-thin slices of prosciutto
120 baby bocconcini (about 2lbs/four tubs) or 30 regular-sized bocconcini, in quarters
1 cup store-bought pesto
120 small fresh basil leaves
Cut prosciutto slices into 1 x 5-inch strips.
Using a sharp knife, make a small vertical slit in the top of a bocconcini, about 1/2 inch wide and about half the depth of the cheese. Dab 1/4 tsp pesto in the slit, then insert a basil leaf, stem first, leaving the greenery visible.
Holding a slice upright with the folded edge at the top, loosely wrap prosciutto around the bocconcini, leaving the top of cheese exposed, with the basil leaf sprouting from the top. Serve at room temperature.
Makes 120 pieces.
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