Bocconcini and Prosciutto With Mustard Aioli

Our time from now to New Year’s  Eve is going to be full of family and friends, and maybe a new idea for the table will be this one. I am going to try to keep them coming so you won’t feel stressed out.

  • 4 oz.prosciutto
  • 8 oz. of bocconcini, cubed

Cut the prosciutto into 2 1/2″  x 4 ” strips. Wrap a strip around each piece of Bocconcini, pressing the ends of the meat firmly together. Serve with pretty toothpicks inserted and always have the mustard aioli at the ready.

 

Mustard Aioli

  • 1/2 cup mayonnaise
  • 2 tsp. seeded mustard
  • 2 tsp. finely chopped, fresh basil

Combine these ingredients in a bowl, mixing to blend well. Place next to the ‘bites’ you just prepared.

Note; These can be made about 6 hours ahead, leaving you time to do other things. Store, covered, in the refrigerator. It will not freeze well.

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