pat's Recipe

Brochettes of Grapes and Prosciutto

Category: appetizers served cold

Salty prosciutto, creamy cheese and juicy grapes were made for each other in this skewered appetizer. It is an easy-to-eat finger food that is party perfect.

1 cup white grape juice
1 Tbsp snipped fresh mint or 1/2 tsp dried
mint, crushed
1 Tbsp lemon juice
16 large red seedless grapes
16 large green seedless grapes
16 4-inch bamboo skewers
16 3/4-inch cubes of Havarti, fontina, white
cheddar or provolone cheese
8 thin slices prosciutto, cut in half
lengthwise and gathered into ruffles
(about 4 ounces)
16 Belgian endive leaves (2 heads; optional)
Fresh grape leaves and mint leaves
(optional)
Small bunches of frozen grapes (optional)

For marinade: in a small saucepan, bring grape juice, the 1 Tbsp mint and lemon juice just to boiling. Remove from heat; let stand for 5 minutes to cool slightly. Strain juices; discarding mint. Add grapes to juices. Marinate at room temp for 1 hour (or cover and store in the refrigerator at least 4 hours or overnight.) Drain grapes; discard marinade.
On each shewer, thread 1 cheese cube, 1 piece ruffled prosciutto (each strip is threaded accordion-style), 1 red and 1 green grape.
To serve: Place each skewer on a Belgian endive leaf and, if you like, arrange on a platter lined with fresh grapes sprinkled with mint leaves and garnish platter with small clusters of frozen grapes.
Makes 16 appetizers.

note: for make-ahead: marinade te grapes and store 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 the refrigerator. Let stand at room temp for 15 minutes before serving.