Prosciutto Cotto Pinwheels

1. 1

   Mix the ricotta, rosemary, parmigiano and olive oil in a bowl with a rubber spatula until smooth.

2. 2

   Lay 2 pieces of prosciutto cotto on a board in front of you lengthwise, overlapping by half and patching holes where needed. Spread about 2 tablespoons of the cheese mixture evenly over the prosciutto. Sprinkle the side closest to you with 2 tablespoons giardiniera and press gently into the cheese. Roll the prosciutto into a pinwheel starting with the edge closest to you, rolling away from you.

3. 3

   Repeat with the remaining prosciutto and filling. Wrap each roll tightly in plastic wrap and chill in the refrigerator at least 4 hours to firm up. To serve, unwrap the rolls and slice into 3/4-inch pieces with a sharp knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.