Antipasto Appetizer with Mortadella Casoncelli

Ingredients

• 1LB Lilly’s Mortadella and Prosciutto Casoncelli
• 8 (1-oz) slices prosciutto
• 8 oz. fresh mozzarella, sliced 1/4 inch thick lengthwise
• 1/4 cup high quality extra virgin olive oil
• 1 cup giardiniera salad
• 2 tbsp. balsamic glaze
• Chiffonade fresh basil

How to Make It

1. Cook Casoncelli in boiling salted water slightly past al dente, about 6 to 7 minutes. Rinse in cold water and leave in cold water bath to chill.
2. Roll each slice of prosciutto tightly in a slice of mozzarella. Slice each roll into 1-inch chunks, securing each with a toothpick.
3. Toss the chilled Casoncelli in olive oil, and salt and pepper to taste.
4. Prepare platter with giardiniera on the bottom; top with Casoncelli, and arrange prosciutto and mozzarella slices on top. Drizzle with balsamic glaze and garnish with chiffonade fresh basil.