Prosciutto Pinwheels with Mascarpone and Basil

By á-30

Ingredients

• 6 ounces mascarpone cheese
• 3 ounces sliced prosciutto (about 10 slices)
• 1 bunch fresh basil leaves (approximately 25-30 leaves, use any excess to garnish)
• fresh, ground pepper (to taste)
• small breads, crackers or melon slices for serving (optional)

Preparation

Step 1

Bring the mascarpone to room temperature (for approximately 15 minutes). While the mascarpone is warming, cut a piece of plastic wrap or waxed paper to length, about 16 inches long.

Begin layering slices of prosciutto across the plastic wrap (or waxed paper) so that they overlap slightly, forming a 8 or 9 inch square. If the prosciutto is paper-thin, you may have to patch it together in a few places, which is fine. At this point you’re merely creating one, solid sheet of prosciutto.

When you are done layering, your prosciutto sheet will have two sides that are smooth, and two sides that are layered. Keep this in mind for an upcoming step.

After the prosciutto sheet is in place, begin spreading the mascarpone over the prosciutto, leaving a half-inch border on 1 of the even edges. In Great Bar Food at Home, Kate Heyhoe mentions it may be easier to pat and push the mascarpone into place with your fingers, versus spreading it with a knife or spatula. I agree—do not be afraid to put your fingers in and get messy. Trying to spread the mascarpone cheese with a knife will only tear up your prosciutto sheet.

After the mascarpone is spread, arrange basil leaves in a single layer over the cheese. Next, begin rolling the prosciutto up and over the filling in a jelly-roll fashion—rolling toward the edge that has no filling. When prosciutto sheet is entirely rolled—roll the log in freshly ground pepper and coat to taste. Now tightly wrap the log with plastic wrap (or Glad Press ‘n Seal if you have it), twirling the ends to seal. Chill until firm.

Here’s where the tricky part begins: using a sharp knife, slice the log into round about 1/3 inch thick. This step should be easy for most people, but I tend to mutilate whatever I cut, so slice with care—you want attractive looking rolls when finished.

Serve with whole grain crackers, baguettes, melon slices or serve plain, as finger food. You can also run a toothpick through the center of the pinwheels to hold intact and create handy grabbers for your guests.

Yield: Serves 4 adults as happy-hour nibbles. Need more? Make a second log by following the same instructions!

Note: This roll may be made up to 1 day in advance, then sliced and plated just before serving.