

- Servings: makes 24 pieces
Ingredients:
Italian Relish: | |
1× 12-oz | Purchased Can Artichoke Hearts Drained & Diced Small |
1 | Large Sized Tomato Diced Small |
½ cup sliced | Mushrooms, drained and diced small |
1 | Large Size Banana Pepper, cored seeded and diced small |
½ cup | Black Olives, pitted and sliced thinly |
½ cup | Green Olives, pitted and sliced thinly |
2 Tbsp | Basil, finely chopped |
1 tsp | Minced Garlic |
1 tsp | Salt |
½ tsp | Black Pepper |
4 Tbsp | Extra Virgin Olive Oil |
3 | Pears, peeled, cored and thinly sliced into 24 slices |
¼ cup | Lime Juice |
1 lb | Prosciutto, thinly sliced |
24½ | Inch Thick Wedges Whole Milk Mozzarella Cheese |
24 | Baby Spinach Leaves |
Directions:
Place all the ingredients for Italian relish together in a blender or food processor. Pulse a couple of times, add oil while motor is still on and pulse until coarsely chopped. Transfer to a nice serving bowl.
After pears are sliced, place them in a medium size bowl and pour lime juice over them and toss until well coated.
Cut prosciutto into 24 pieces that measure 3-inches by 4-inches.
Slice cheese 1 by 3 inches.
To assemble, drain pears, lay out 1 piece of prosciutto, place one spinach leaf on, add a cheese slice then the pear slice and roll it up. Repeat with the rest of the ingredients.
Place the relish bowl on a nice serving platter, place a serving spoon in the relish and place the rolls beside it. Everyone can spoon on as much as they want of the relish.