Here’s a Tasty Little Hors D’oeuvres!

My cousin Josh, a very fine chef, made up this hors d’oeuvre when we were both at the family farm in September and he noticed an excess of very large sage leaves– fontina, wrapped in prosciutto, sandwiched with sage, dipped in flour and fried. I improved on it slightly by using a beer batter instead of just flour. That is the total recipe. It is soooo good!

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