Breadsticks with Prosciutto [1]
From Bon Appetit [2] 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)

1. Spread some butter over 4 inches of 1 end of each breadstick.
2. Spread Parmesan cheese on plate. Roll buttered end of each breadstick in cheese to coat lightly.
3. 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.
4. 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.)

Makes 12.