Breadsticks with Prosciutto
From Bon Appetit magazine
Butter, room temperature
12 10- to 12-inch-long grissini or other long thin breadsticks
1/3 cup freshly grated Parmesan cheese
12 4x3-inch thin prosciutto slices
60 arugula leaves (about 2 large bunches)
- 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.)