Grissini with ProsciuttoBrian Leatart
Grissini, long, thin breadsticks, are found at Italian markets and some supermarkets.
Recipe information
Yield
Makes 12
Ingredients
Butter, room temperature
12 10- to 12-inch-long grissini or other long thin breadsticks
1/3 cup freshly grated Parmesan cheese
12 4x3-inch thin prosciutto slices
60 arugula leaves (about 2 large bunches)
Preparation
Spread some butter over 4 inches of 1 end of each breadstick. Spread Parmesan cheese on plate. Roll buttered end of each breadstick in cheese to coat lightly. Place 1 slice prosciutto on work surface; arrange 3 arugula leaves atop prosciutto, then place cheese-covered end of breadstick atop arugula and roll up prosciutto around breadstick, enclosing arugula. Repeat procedure with remaining breadsticks. (Can be prepared 2 hours ahead. Place breadsticks in tall glass, prosciutto ends up. Cover with plastic wrap and chill.) Tuck 2 arugula leaves into prosciutto end of each breadstick and serve.
