Pineapple, Prosciutto and Rosemary

Three simple ingredients, one magnificent bite! Sweet, juicy, perfectly ripe pineapple + salty, creamy, smooth prosciutto + tender, aromatic, slightly pungent fresh rosemary = the best lunch I've had in weeks, maybe months. These would make a wonderful appetizer course, eaten with a knife and fork or make smaller versions with picks for hors d'eouvres. Share this phenomenal taste with all your friends!

Pineapple, Prosciutto and Rosemary
10 fresh pineapple spears, about 4 inches long
5 slices prosciutto
20 small rosemary sprigs, no tough stems
Cut prosciutto slices in half. Place a pineapple spear on the middle of the ham, top with 2 rosemary sprigs and wrap the ham. Serve at room temperature with rosemary crackers, if desired.

Hints: Make sure to remove all the peel of the pineapple, no rough spots. Prosciutto is so thin that it needs to be treated gently but a little tearing will not matter. I had fresh rosemary right off the shrub--SO GOOD!

A riff of the classic prosciutto with melon, but has a bit more acid with the pineapple. Glorious! Sorry but I'm excited about the new taste combo, if you couldn't tell.