Prosciutto Feta Rolls

Advocate staff photo by BRIANNA PACIORKA -- Prosciutto Feta Rolls at the Capital Chefs' Showcase party honoring chefs, caterer and sponsors of the upcoming Cancer Services benefit showcase.
Advocate staff photo by BRIANNA PACIORKA -- Prosciutto Feta Rolls at the Capital Chefs' Showcase party honoring chefs, caterer and sponsors of the upcoming Cancer Services benefit showcase.

Ellen Murphy

Prosciutto Feta Rolls

Serves 45. Recipe is provided by Ellen Murphy. who says the recipe is based on those she found on the websites EatingRichly.com and David Lebovitz.com. She says the recipe is healthful and easy and great for game day. who says the recipe is based on those she found on the websites EatingRichly.com and David Lebovitz.com. She says the recipe is healthful and easy and great for game day.

2 (4-oz.) pkgs prosciutto

1/2 lb. brick feta (French brick feta)

Fresh basil

Good quality extra-virgin olive oil

1. Cut prosciutto into 1-inch strips. Cut feta into 1-inch long matchsticks. Cut basil leaves into half or thirds, depending on size.

2. To assemble, place basil leaf on one end of strip of prosciutto. Place a stick of feta on the leaf and roll up in the prosciutto. Stand rolls on end in small dish. Drizzle with olive oil and serve.

Note: The rolls can be made ahead (don’t drizzle with the oil) and refrigerated. Remove from refrigerator 1 hour before serving and then drizzle with oil. Sage, mint or oregano can be substituted for the basil.