Zucchini Pinwheels of Prosciutto with Basil
Quick, healthy and incredibly delicious, I absolutely adore these tiny and perfect bursts of flavor. These little bundles are an out-of-this-world and simple appetizer to bring to a party, or a nice addition to a soup for lunch. I recently made these for a party and they were the crowd favorite, above some more complicated dishes I slaved over. Everybody will love them and you’ll appreciate how simple they are to make!
Makes about 25 pieces (enough for a nice platter)
1 bunch fresh basil
2 packages 8oz of Applegate prosciutto
Toothpicks to hold them together
With a mandoline, slice the zucchini lengthwise. Lay down the prosciutto on a plate and place ½ a slice of the prosciutto along the length of the zucchini, then top with two to three leaves of fresh basil. Roll up and secure with a toothpick. When you’ve done them all, squeeze a lemon over the top of them, just to moisten them a bit with the lemon flavor. If you’re making them ahead, cover them with plastic wrap and squeeze the lemon juice no more than 2 hours before serving.Google+