Prosciutto Grissinis with Creamy Pesto
Effortless and elegant, these prosciutto wrapped breadsticks are flavorful and take no time at all. The creamy pesto becomes even more flavorful with added pine nuts and Parmesan, even though those ingredients are in most pestos. Serve immediately or make ahead and refrigerate.
- 20 slices prosciutto, sliced thin (about 1/4 pound)
- 1 4.4 oz. package Grissini style traditional breadsticks
- Creamy Pesto:
- 8 oz. cream cheese, softened
- 2 or 3 tablespoons basil pesto, to liking
- 2 tablespoons pine nuts, divided
- Juice and zest from 1 lemon
- 2 tablespoons shredded Parmesan cheese
- Extra-virgin olive oil for drizzling
For the Grissini Bread Sticks:
Preheat oven to 325F degrees.
Take the bread sticks out of the package. Leave whole for a fun presentation, or break in half if you want prosciutto to cover the entire stick.
Cut the prosciutto into strips approximately 1 inch wide and wrap around the end of each grissini. Keep adding strips until bread stick is covered as much as you want.
Place prosciutto-wrapped sticks on baking sheet and heat just enough to shrink up the meat so it adheres to the bread stick and crisps the edges of prosciutto a bit. Only heat them for about 5 minutes. Watch the bread sticks so they don't start to burn. If making the grissinis ahead of time, bake them first, refrigerate until about 20 minutes before serving. Allow to come to room temperature before serving. Do not reheat them in the oven or they will become soft under the prosciutto and will fold over like a bunch of dead flowers.
Cook's note: The baking step is optional but if you have a few minutes to do it, it adds just a nice crisp edge to the prosciutto.
For the Creamy Pesto:
Mix the cream cheese and basil pesto in a small bowl. Finely chop 1 tablespoon pine nuts and add to mixture. Zest the lemon into the other ingredients, then juice and stir that in as well. Add shredded Parmesan. Taste and add more pesto, lemon juice or Parmesan to your liking.
Spoon creamy pesto into serving bowl, drizzle with olive oil and sprinkle remaining pine nuts on top. The creamy pesto can be made up to one day ahead and refrigerated. Bring to room temperature to allow dip to soften again before serving.
Calories: 270kcal | Carbohydrates: 18g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 405mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 400IU | Calcium: 43mg | Iron: 1.5mg