Makes 6 servings. Difficulty
24 bococcini (small fresh mozzarella balls) 12 rosemary sprigs (about 3 inches long) 1 Tablespoon good quality balsamic vinegar 1 Tablespoon good quality extra-virgin olive oil 12 (3x1 inch) strips of proscuitto 12 sun-dried tomatoes packed in oil Freshly ground black pepper
Remove leaves from rosemary sprigs, leaving stems. (Save rosemary leaves for future use.) Thread 1 bococcini ball onto each rosemary sprig stem, follow with 1 sun-dried tomato and a second bococcini ball. Cover and let rest in refrigerator for 1-1/2 to 2 hours.
Meanwhile, lay proscuitto, in a single layer, on a plate and drizzle proscuitto with olive oil and balsamic vinegar. Season generously with freshly ground black pepper. Cover and let marinate for 1-1/2 to 2 hours.
Just before serving, wrap bococcini skewers with proscuitto. Serve.
Make sure to prepare this appetizer 3-4 hours before serving.