Prosciutto & rocket rolls

Prosciutto & rocket rolls

By Merrilees Parker
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(2 ratings)
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Prep: 20 mins - 30 mins

Easy

Serves 8 - 12
For buffet food, try something different with prosciutto and rocket rolls

Nutrition and extra info

Nutrition: per serving for 8

  • kcal92
  • fat7g
  • saturates3g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein8g
  • salt1.15g
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Ingredients

  • half a 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 2 tbsp pesto (red or green)
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 12 slices of prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 50g bag rocket leaves
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  1. Mix the ricotta with the pesto and season with salt and pepper. Cut each slice of prosciutto in half widthways, then spread the ricotta mix over them.

  2. Lay a few rocket leaves lengthways on each slice so they poke out at each end. Roll each one up and place on a serving plate. Sprinkle with ground pepper.

  3. Prepare ahead; assemble the rolls on the plate, cover with cling film and keep in the fridge for up to 1-2 hours until ready to serve.

  • Recipe Tip

    Make it with Bresaola

    Bresaola – thin slices of dried beef from Italy – is a good alternative to prosciutto.

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Comments, questions and tips

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sqclair
1st Nov, 2009
4.05
These taste beautiful but as happens generally, the proscuitto sticks together so the presentation is ruined whenever guests tries to pick one up! My tip is to lay them out in a single layer and not too closely together..
caththecook
25th Aug, 2008
4.05
A bit fiddly but tasted nice and was something a bit different to greet guests with. Didn't need all the ricotta mix as putting too much on the ham made it harder to roll.
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