Don’t you just love an appetizer that is: a snap to make (doesn’t need cooking), look beautiful and tastes great? These Prosciutto Lollipops are all that. Finger food at its best.
Prosciutto Lollipops (Adapted from La Cucina Italiana, Jan-Feb 2005)
- 6 T. unsalted butter
- 2 T. olive oil*
- salt and coarsely ground pepper
- 1/2 cup grated Parmigiano-Reggiano
- 12 grissini (thin bread sticks)
- 12 thin slices prosciutto
In a small bowl, combine the butter and oil. Season with salt and pepper, mix well.
Scatter the Parmigiano on a plate. Coat 1/2 to 3/4 of each grissini with oil/butter mixture (in all honesty, I find the easiest way to do this is to put a bit of the mixture between my fingers and use my fingers to coat the grissini). Then roll the grissini in the Parmigiano. Finally, wrap a slice of the prosciutto around the grissini**
*Original recipe calls for white truffle oil. Not only can’t I get that in my area, aside from this recipe I don’t have a use for it. So feel confident using olive oil if truffle oil isn’t readily available or you don’t want to put out the big bucks for it.
**I find it easiest to cut the prosciutto lengthwise and then use one strip, then the other, to wrap around the grissini.
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