Grilled Prosciutto and Fontina Rolls with Mostarda

1. 1

   Light a grill.

2. 2

   Arrange the prosciutto slices on a work surface in pairs, forming twelve 8-by-4-inch rectangles.

3. 3

   Top the prosciutto with the cheese, being sure not to let the cheese hang over.

4. 4

   Spoon 1 teaspoon of the mostarda onto the cheese and roll up the prosciutto to form short cylinders.

5. 5

   Double-skewer 3 of the prosciutto rolls between 4 alternating slices of baguette.

6. 6

   Brush the skewers with olive oil and grill over high heat, turning occasionally, until lightly browned and sizzling, 2 to 3 minutes.

7. 7

   Serve the prosciutto rolls and toasted bread with the remaining mostarda.

* Per serving · 4 servings · Values may vary.

No additional tips available.