Prosciutto and Stracchino Pinwheels

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

Prosciutto and Stracchino Pinwheels Recipe

  • Quick Glance
  • 15 M
  • 15 M
  • Makes 4 servings


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


  • 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.
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Robyn Rice-Foster

Apr 16, 2005

My guest loved the flavor and texture of the prosciutto and the goat cheese.

Testers Choice
Christina May

Apr 16, 2005

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

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.


Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail