Light a grill. Arrange the prosciutto slices on a work surface in pairs, forming twelve 8-by-4-inch rectangles. Top the prosciutto with the cheese, being sure not to let the cheese hang over. Spoon 1 teaspoon of the mostarda onto the cheese and roll up the prosciutto to form short cylinders. Double-skewer 3 of the prosciutto rolls between 4 alternating slices of baguette. Brush the skewers with olive oil and grill over high heat, turning occasionally, until lightly browned and sizzling, 2 to 3 minutes. Serve the prosciutto rolls and toasted bread with the remaining mostarda.
Voluptuous, cherry-rich red.
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