BBC Good Food Cheese Club
Read about the all-new BBC Good Food Cheese Club. Curated cheese, delivered straight to your door.
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.
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.
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.