Fontina wrapped with Prosciutto “Crudo”

We would often go to the Capital Grille In Washington for lunch as it sits just below the US Capitol and is popular steakhouse for politicians and those who like to spend time with them.  This steakhouse has perfected the prosciutto wrapped mozzarella served with balsamic vinegar.  I would often make it at home because it was so easy and everyone love it but one day I went to make it for some guests and realized I did not have any mozzarella so I punted and used some fontina which had a lot more flavor especially since I added some chopped rosemary and thyme.  This is really easy and very tasty to snack on during cocktails.


  • 8 ounzes, or so, of top quality fontina cheese
  • 12 slices of proscuitto ham, in Italy they call it crudo
  • 1/2 teaspoon of fresh rosemarry, finaly chopped
  • 1 teasoppon of fresh thym, finely chopped
  • Aged balsamic vinegar (the good stuff)

Making It

  • Put a sauté pan over midiem heat and drizzle extra virgin olive oil to cover the bottom
  • Take each slice of proscuitto and wrap a small chunck of the sheese that you have sprinkled with a little bit of the mixed herbs.  Make sure the ham has covered the cheese completely except for the ends
  • Sear the ham on both sides until the cheese just starts to ooze out each end
  • Put on a serving platted and drizzle whith the vinegar

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