1/2 md Lemon
1 md Garlic clove
2 tb Fresh chives -- snipped
1/4 c  Olive oil
1/4 ts Hot red-pepper flakes
9 oz Fresh mozzarella "cherries"
Or fresh mozzarrella
15 sl Prosciutto -- thin, 6
Ounces
1 bn Dill

Small, cherry-sized balls of cows milk mozzarella, packed in sealed
plastic containers are available in the dairy section of many supermarkets
or speciality stores. If you can find Parma prosciutto its worth the
extra money.

Squeeze lemon juice into a medium bowl. Peel and crush garlic and put it
into the bowl along with the chives, olive oil, and red-pepper flakes.
Drain and add cheese “cherries” or cut mozzarella into 3/4- inch cubes and
add to the mixture. Marinate at room temperature at least 2 hours. (Can
cover and refrigerate overnight). Cut prosciutto slices in half
lengthwise. Wrap 1 slice of prosciutto around each piece of cheese and 1
small sprig of dill. Secure with a toothpick and serve.