These are two favorites:
Proscuitto-Wrapped Asparagus W/Goat Cheese
1 clove garlic
1 TBS chopped chives
3 tsp red-wine vinegar
½ TBS Dijon mustard
Spread piece of prosciutto with goat cheese, then cut in half and wrap 3-5 pieces of blanched asparagus (depending on size) with the ½ piece of prosciutto. Place in a single layer on a plate and pour sauce over proscuitto and serve.
Brochettes of Melon, Prosciutto, and Water-Packed Mozzarella
1/2 cup olive oil
1/3 cup (packed) fresh basil leaves plus sprigs for garnish
1 medium shallot, quartered
1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
6 small fresh water-packed mozzarella balls or one 8-ounce ball, * drained
6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
6 8-inch wooden skewers
Using on/off turns; puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)
Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.
"Count yourself...you ain't so many" - quote from Buck's Daddy