paper thin prosciutto slices (20 -25)
1 bag arugula chopped small
fontina cheese grated, 1/2 lb.
extra virgin olive oil
freshly ground black pepper
Snip arugula with scissors and place in a large bowl. Toss with a small amount of olive oil to coat and sprinkle with black pepper. Toss again. Starting at narrow end of each prosciutto slice place about 1 T. of arugula mixture and one t. of fontina and roll up. Place on platter seam side down or use fancy picks. Sprinkle entire tray of rolls with some more fontina. Cover and chill until serving time.