Grissini with Smoked Salmon & Prosciutto
The Italian breadsticks called grissini are the star of these elegant nibbles that look like gifts tied up with an edible bow. They take a bit of effort, but your guests will be delighted when they see your handiwork. Be sure to use good quality salmon and prosciutto that aren't super salty. Makes 16 grissini
- 4 ounces seasoned goat cheese or Boursin, chilled
- 8 pieces prosciutto di San Daniele, cut in strips 2 1/2 inches long by 1 inch deep
- 16 grissini Italian breadsticks
- 16 chives
- 8 pieces thinly sliced smoked salmon, cut in strips 2 1/2 inches long by 1 inch deep
Place a ball of cheese the size of a large pea onto one end of a strip of prosciutto. Flatten it slightly with one end of a breadstick. Starting from the end of the prosciutto with the cheese, tightly roll the prosciutto around the middle of the breadstick. Secure the roll by tying it closed with a chive; trim the end of the chives for neatness. Repeat the process with the rest of the prosciutto.
To roll the salmon, bring it to room temperature first. Then repeat the process, replacing the prosciutto with the salmon. Serve immediately.
By Maria C. Hunt, author of The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion Published August 2009 by Clarkson Potter, a division of Random House