First off I have to admit that I absolutely love prosciutto. And luckily for me there’s an amazing wine and cheese shop right down the street from me – Calvert Woodley (in case you’re familiar with it). Of course at $22 a pound I can’t afford to eat it at every meal – but there are occasions for it. And when my parents came to visit (who also love prosciutto) I felt it was the perfect occasion for a purchase. And I figured that 1 pound would last us a good long while – not the case – the 4 of us (D included) gobbled up all the prosciutto within 2 days. Probably half a pound of it we ate with these breadsticks (which I also bought at Calvert Woodley). I served this for breakfast (which was actually more like brunch since we didn’t finish eating until 1pm) but these would be great for a dinner appetizer as well. I mixed the ricotta with the goat cheese to make it more of a spreadable cheese and then added chopped sundried tomatoes and spinach leaves. A great flavor combination. And easy to grab (thanks to those breadsticks). Overall a great combination of all the food groups – dairy, vegetable, grain, protein and fruit (if that’s what you count a tomato as). I didn’t really measure anything out as I made this but I’m sure you get the idea and can come up with your own proportions of each ingredient.
Prosciutto Bread Sticks
Recipe adapted from All That Splatters
Start to Finish: 10 minutes
thin bread sticks, broken in half
1/2 pound prosciutto
a few sun dried tomatoes, chopped
a few spinach leaves
a few spoonfuls of ricotta
a few spoonfuls of goat cheese
a couple squeezes of a lemon
lemon pepper, to taste
1. Combine ricotta and goat cheese until smooth. Add sundried tomatoes, lemon juice and lemon pepper.
2. Take a piece of prosciutto and spread some cheese mix over it, place a spinach leaf on top and roll this around 2 thin bread sticks.