- Servings: makes 24 pieces
|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|
|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|
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.