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Antipasto Skewersappetizers 1 large seasonal melon, peeled -- 1 cut into 36 cubes 1/2 lb prosciutto -- sliced 1 paper-thin 1 lb italian fontina cheese -- 1 cut into 36 cubes 36 black olives -- (best 1 quality) 1 olive oil -- for drizzling 1 freshly ground pepper -- for 1 garnish 1. Wrap each cube of melon in a piece of prosciutto. 2. On each of 36 skewers, thread a cube of cheese, an olive, and a prosciutto-melon cube. Place skewers in a tightly sealed container. 3. At serving time, drizzle with olive oil and dust with pepper. Makes 3 dozen skewers. Recipe By : The California Culinary Academy From: Ladies Home Journal- August 1991
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