Grilled Prosciutto and Fontina Rolls with Mostarda

• 24 thin slices of prosciutto (3/4 pound)
• 12 thin slices Fontina cheese (6 ounces)
• 1/2 large baguette, halved lengthwise and cut crosswise into eight 1-inch slices
• Extra-virgin olive oil, for brushing
• 1 1/4 cups Dried Apricot and Cherry Mostarda

1. Light a grill.
2. Arrange the prosciutto slices on a work surface in pairs, forming twelve 8-by-4-inch rectangles.
3. Top the prosciutto with the cheese, being sure not to let the cheese hang over.
4. Spoon 1 teaspoon of the mostarda onto the cheese and roll up the prosciutto to form short cylinders.
5. Double-skewer 3 of the prosciutto rolls between 4 alternating slices of baguette.
6. Brush the skewers with olive oil and grill over high heat, turning occasionally, until lightly browned and sizzling, 2 to 3 minutes.
7. Serve the prosciutto rolls and toasted bread with the remaining mostarda.

thin, thin, baguette, extravirgin olive oil

Taken from www.foodandwine.com/recipes/grilled-prosciutto-and-fontina-rolls-mostarda (may not work)