Grissini with Prosciutto

By ibcarolek

Appetizer - from Bon Appetit

Ingredients

• Butter, room temperature - very soft! Or use softened Boursin cheese
• 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)
• optional - grape or cherry tomatoes
• The presentation, standing up in a clear glass/jug with small cherry tomatoes, looked so impressive. And the grape tomatoes tasted really good along with the grissini. Just don't use too much pressure when rolling them, otherwise the grissini will break.

Details

Servings 12

Preparation

Step 1

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.