• 300g tub light soft cheese
  • 2 tbsp basil pesto
  • 140g pack grissini stick (bread sticks)
  • 90g pack prosciutto
  • 1 tbsp pine nut
  • extra-virgin olive oil, for drizzling


  • STEP 1

    Mix the soft cheese with 2 tbsp basil pesto. Take the pack grissini (bread sticks) and halve each one. Cut the prosciutto into strips and wrap around the end of each grissini. Serve alongside the pesto dip. Scatter the pine nuts over dip and drizzle with extra virgin olive oil before serving.

Recipe from Good Food magazine, January 2011

Goes well with


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A star rating of 4.5 out of 5.13 ratings