These Prosciutto and Gorgonzola Wraps make a great, salty, savoury appetizer. Gluten free, low carb and flavourful, they will appeal to a wide audience.
You can make a million variations of these. The Prosciutto slices are sticky enough to hold their spiral shape and you can vary the fillings.
I used baby spinach leaves but arugula would work here as well. A soft lettuce like Boston lettuce could work as well. A small basil leaf could be good too!
For the fillings I used a bit of Gorgonzola in some and a bit of brie in some. A touch of feta or goat cheese or even mozzarella or fontina would work as well.
For a hit of flavour I used just a touch of Antipasto. Its olive and sharp tomato/vinaigrette sauce were perfect with the prosciutto. You could also use a drop or two of your favourite salad dressing. You are just looking for an accent flavour here.
If you think of the prosciutto and lettuce/spinach as your core ingredients then think what flavour combination you would like to focus on. For example- a bit of freshly grated Parmesan with a drop of antipasto or Italian or Caesar salad dressing.
How about feta cheese and a drop of Greek Salad dressing? Goat cheese and a lemon vinaigrette with a caper for accent? Fontina and Roasted Red Pepper dressing?
You can easily scale this recipe up. You will get 2 prosciutto wraps per slice, so use the number of prosciutto slices you want to use as your base calculator.
If you have bought or picked a bunch of spinach or arugula leaves you will easily have enough to scale up. One large spinach leaf per wrap is enough or 2 baby ones. For Arugula you will need at least 2 per wrap.
The amount of cheese in each wrap is actually rather small- about a 1/4 ounce so if you are working with an 8 oz block of cheese you can easily get enough for 48 wraps.
Same with your accent dressing or antipasto.
Low calorie but full of flavour. Gluten free. Easy to scale up quantity. These little bites are great as an appetizer or as an addition to a buffet table, charcuterie board or picnic.
- 10 slices prosciutto cut in half vertically
- 10-20 leaves baby spinach
- 5 oz Gorgonzola or cheese of your choice
- 5 tsps antipasto or salad dressing of you choice
- Cut prosciutto vertically in half. Lay a spinach leaf on the prosciutto to almost cover. You will want about 1/4 edge of prosciutto free. If you need to use more than 1 spinach leaf overlap them to fit the prosciutto leaving a 1/4 inch edge. This will be the outside edge.
- Add 1/4" of cheese cut in the shape of a matchstick to the inside edge. Add 1/4 tsp of antipasto toward the top of the spinach leaf. If using salad dressing a few drops is enough.
- Starting at the stem edge of the spinach, roll the prosciutto up on a bit of an angle so it makes a sort of floral shape. Smooth the outside prosciutto edge to the back of the roll to seal it together.
- Refrigerate until ready to serve. Can be made a few hours ahead.