PANCETTA E MOZZARELLA
(PANCETTA WRAPPED AROUND A BIT OF MOZZARELLA)

18 slices pancetta, sliced as thin as prosciutto
8 ounces fresh mozzarella cheese (or 8 ounces mozzarella balls in water)

Using a melon baller, scoop out 18 balls of mozzarella.

Wrap a slice of pancetta around each ball of mozzarella, secure with wooden toothpick and set on a broiler pan. Continue until you have used all the pancetta and cheese.

Broil on a rack 4 to 6 inches from the heat until the pancetta begins to crisp on one side about 5 minutes. Turn them over and broil on the other side until the pancetta is somewhat crisp and the cheese has begun to melt, another 3 to 4 minutes. Serve hot.

Serves 6 to 8
Source: Italy in Small Bites by Carol Field