Prosciutto & Boursin Cheese Appetizer…..

This is a very elegant, simple, and amazingly delicious appetizer!  The best part?  There is no cooking involved!  If you like ham rolls with cream cheese, this is a bit more sophisticated.  I used onion bread sticks, a blend of cream cheese and garlic & herb boursin cheese, baby arugula, and prosciutto ham.   I was disappointed when I opened the box of bread sticks and half of them were broken.  I decided that it made the plate look interesting to offer different sizes.

When you buy prosciutto, ask for it to be sliced slightly thicker than usual, which is paper thin.  If it’s too thin it can be very difficult to work with.  Cut the prosciutto in half longways.   This ham actually sticks to itself nicely so they stay wrapped.  I used a broken bread stick here.  I just made sure that the prosciutto covered the broken top.
Next add a smear of cream cheese and boursin cheese, beaten together with a hand mixer.
Add a couple of pieces of arugula.  Be sure that it’s completely dry after washing.
Carefully roll the ham over the cheese and arugula.  Done.  Now taste one.  Holy moley that’s good!

Prosciutto and Boursin Cheese Appetizer

1 box of onion bread sticks (20 pieces)
4 ounces softened cream cheese
4 ounces garlic and herb boursin cheese
14-16 slices proscuitto ham, sliced thin
8 ounces of arugula, washed and completely dried

1)  With a hand mixer beat the softened cream cheese and the boursin cheese until well blended.
2)  Slice the prosciutto in half longways.  Wrap the tip of a bread stick with the ham, add a smear of the cheese mixture, add a couple of arugula leaves.  Gently wrap the ham around the stick.
3)  Refrigerate until you’re ready to serve.  Makes about 10 servings.

Pretty and yummy.

Have a great week!

Angie

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Comments

  1. jean miller says:

    Hey Angie! Love, love, love your site. I’ll be making those prosciutto roll ups for a post-Christmas cocktail party. Perfect finger food! Great to see you at Victoria’s last week. I look forward to reading your blog. All your recipes look amazing!

  2. Thanks Jean! We should get together and “talk food.” There is nothing I love more than to chat it up with a fellow foodie! Thanks for your kind words, have a great day!

  3. Joyce Fontaine says:

    Do the bread sticks get soggy if make in advance. I have a large party that I want to use these for and they need to be made hours in advance.

  4. Michelle says:

    have you tried this with straight boursin and not mixing it with cream cheese? do u think it would be fine?

    • I am soooo late in responding to your question. The problem with straight boursin is it’s a bit crumbly. I think it would work out ok if the cheese were at room temperature. Thank you for your comment!

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