Two days late is better than never, right?
I love, love, love this recipe. I love that it took minutes to throw together. I love that the ingredient list is pretty straightforward, but most of all I love the combination of flavours.
Peppery arugula + fatty prosciutto + salty, garlicky asiago dip = pure bliss.
Prosciutto Wrapped Grissini with Asiago Dip
(from the LCBO)
6 slices prosciutto
1.5 cups fresh baby arugula
1 c. low-fat mayonnaise
2 tbsp. sour cream
1/4 c. grated asiago cheese
1 clove garlic, finely grated or chopped
1 tsp. fresh lemon juice
1 tsp. grated lemon zest
1 scallion, chopped
Salt & pepper to taste
1. Cut each prosciutto slice in two lengthwise. Lay them end to end, and lightly cover with arugula leaves.
2. Starting at the end closest to you, lay a grissino down sideways, with the tip resting on the prosciutto. Using both hands, gently roll the grissino up and over the prosciutto, until the stick is completely covered. Crimp at the end to secure.
3. Stack of place in a tumbler and serve with chilled dipping sauce.
4. In a medium bowl, add all ingredients and mix until evenly blended. Cover and refrigerate until ready to serve.
Makes 12 with plenty of dip left over.