by Pamela Sheldon Johns
from Prosciutto, Pancetta, Salame
(Ten Speed Press, 2005)
Makes 4 servings

Ask your butcher to slice the prosciutto a little thicker than usual. These pinwheels are best made ahead of time and refrigerated before serving. If you can’t find stracchino, substitute another fresh soft cheese, such as mascarpone.

convert Ingredients
16 slices prosciutto di Parma, chilled
3 ounces Stracchino cheese
1 cup arugula leaves

Method
1. Lay the prosciutto out on a work surface. Spread with a thin layer of stracchino, then a single layer of arugula leaves.

2. Roll lengthwise, cut into 2-inch lengths, and place on a platter. Refrigerate until ready to serve.

Recipe © 2004 Pamela Sheldon Johns and Jennifer Barry Design. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

[Robyn Rice-Foster] My guest loved the flavor and texture of the prosciutto and the goat cheese.

[Christina May] I made a light meal of this by serving it with sides of melon and tomato-and-herb bruschetta.

Asparagus and Prosciutto Tea Sandwiches
Veal Scaloppine with Prosciutto and Sage
Prosciutto Scallop Pops with Lemon Artichoke Pesto
Asparagus and Prosciutto with Lemon Vinaigrette
Stilton Pinwheels With Walnuts and Honey
Salmon Mousse Pinwheels