Prosciutto Breadsticks with sun-dried tomatoes, goat cheese and spinach makes for the perfect appetizer or brunch addition. No cooking required and only a few minutes to put together.
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.
Recipe adapted from All That Splatters
Prosciutto Breadsticks with sun-dried tomatoes, goat cheese and spinach makes for the perfect appetizer or brunch addition. No cooking required and only a few minutes to put together
10 minPrep Time
10 minTotal Time
- thin bread sticks, broken in half (use gluten-free breadsticks for gluten free version)
- 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
- Combine ricotta and goat cheese until smooth. Add sundried tomatoes, lemon juice and lemon pepper.
- 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.
Recipe Adapted From All That Splatters