package (8 ounces) cream cheese, softened
cup minced fresh parsley
can (4-¼ ounces) chopped ripe olives, drained
green onions, chopped
tablespoons finely chopped red onion
garlic cloves, minced
thin slices prosciutto (about 10 inches x 3-½ inches)
In a small bowl, beat the cream cheese, parsley, olives, onions, garlic and pepper until blended. Cut each prosciutto slice in half widthwise; place about 2 teaspoons of filling on the center of each piece. Bring up corners of prosciutto and tie with a chive, forming a bundle. Refrigerate until serving. Yield: 32 appetizers.