Grissini with Prosciutto
Ingredients:
Butter, room temperature
Twelve 10 to 12-inch long grissini or other long thin breadsticks
1/3 cup freshly grated Parmesan cheese
Twelve 4 x 3-inch thin prosciutto slices
60 arugula leaves (about 2 large bunches)
Directions:
Spread some butter over 4 inches of 1 end of each breadstick.
Spread Parmesan cheese on plate.
Roll buttered end of each breadstick in cheese to coat lightly.
Place 1 slice prosciutto on work surface; arrange 3 arugula leaves atop prosciutto, then place cheese-covered end of breadstick atop arugula and roll up prosciutto around breadstick, enclosing arugula.
Repeat procedure with remaining breadsticks. (Can be prepared 2 hours ahead. Place breadsticks in tall glass, prosciutto ends up. Cover with plastic wrap and chill.)
Tuck 2 arugula leaves into prosciutto end of each breadstick and serve. Makes 12.