- 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.
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