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Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
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I discovered Montasio on my last trip to Italy and fell in love. It melts beautifully and has a wonderful nutty flavor that pairs well with plums and prosciutto. What I love about prosciutto is a little bit of the good stuff goes a long way in flavor!
Makes 20 pieces.
6 ounces Montasio2 ounces thinly sliced Prosciutto di Parma or Prosciutto di San Danielle20 dried plums, pitted20 toothpicks2 tablespoon extra virgin olive oil
Cut the Montasio into 20 cubes, 1/2-inch square. Cut the prosciutto into 20 pieces, 1-inch by 5 inches.
Preheat an outdoor grill.
Open the dried plums by making a slit along one side. Insert a cube of cheese into the inside of each dried plum. Wrap each dries plum with a piece of the prosciutto. Brush the outside of the prosciutto with oil and grill, turning often until light golden and the cheese softens, 3 to 5 minutes.
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