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.
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Recipe Testers Reviews

Robyn Rice-Foster

Apr 16, 2005

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

Christina May

Apr 16, 2005

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

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