Prosciutto Rolls

The beautiful red meat and green filling make a festive tray and don't require any additional decoration. I arrange them in rows or in a flower shape depending upon the tray size and shape


Plan on 2 or three rolls per person as an appetizer.


paper thin prosciutto slices (20 -25) 1 bag arugula chopped small ½ lb. fontina cheese grated extra virgin olive oil freshly ground black pepper

Nutritional information

No nutrition information available


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.