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, easy and great for game day.
2 (4-oz.) pkgs prosciutto
1/2 lb. brick feta (French brick feta)
Good quality extra-virgin olive oil
21. 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.