Finger food tomatoes with poppy seeds, provolone cheese and Prosciutto San Pietro


  • 12 cherry tomatoes
  • 80g of poppy seeds 
  • 150 ml of honey
  • 150 g of sugar
  • 50 ml of water
  • 12 slices of Prosciutto San Pietro 
  • 70 g of sweet provolone


Place the poppy seeds in a bowl. Wash the tomatoes and remove the stalk.

In a thick-bottomed saucepan, pour the sugar, honey and water. Bring to boil until you get a blond caramel.

First place a piece of provolone on a toothpick, then the slice of Prosciutto San Pietro and finally skewer the tomato.

Dip the tomatoes in the caramel (once only or the layer that will wrap them will be too thick), quickly pass them into the bowl with the poppy seeds and let them dry on a rack.

Proceed in this way until all the ingredients are used up.

Leave a Reply

Your email address will not be published. Required fields are marked *