• Ingredients:
  • • 1/4 cup extra-virgin olive oil
  • • 1 tablespoon finely chopped fresh rosemary
  • • 1 pound fresh swordfish, cut into 1½ -inch cubes
  • • 3 ounces thinly sliced prosciutto
  • • 1 small loaf of ciabatta or rustic bread, cut into 1½-inch cubes
  • • Salt & freshly ground pepper
  • • Four 8-inch wooden or metal skewers