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.—Pamela Sheldon Johns
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convert Ingredients
16 slices prosciutto di Parma, chilled
3 ounces Stracchino cheese
1 cup arugula leaves
Directions
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.
[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.
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