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Gluten Free Prosciutto Rolls (Jacqui Farrugia)
Thursday 5 September 2013
Gluten Free Prosciutto Rolls (Jacqui Farrugia)

Who doesn't like appetizers? There is nothing better than having friends over and preparing platters of finger food, relaxing, snacking and enjoying some good wine!

These are so easy to prepare and taste so good ... you will not get enough of them!

Here is what you will need ...

  • 120g Quescrem Cream Cheese

  • 1 jar Sacla artichoke hearts, drained and coarsely chopped  

  • 2 tbsp finely chopped red onion

  • 2 tbsp finely chopped fresh basil

  • 16 slices Fiorucci Prosciutto Crudo

  • Salt & Pepper

  • Chilli Flakes (optional)

  • 1 1/2 cups loosely packet rocket leaves


First of all, take out the cream cheese an hour beforehand, so it comes to room temperature.

Whisk the cream cheese in a bowl until smooth.  Add the artichokes, onion, basil and seasonings.  Mix well.

Take a piece of cling film and lay it on a cutting board.  Arrange four slices of prosciutto (take extra care when separating them from the packet so as not to tear), and lay them vertically over the cling film, slightly overlapping each other.  Spread 1/4 of the cheese spread over the slices and then arrange the rocket leaves on top.


Then, starting at the bottom, start to roll up  the prosciutto roll tightly.  Wrap in the same cling film and place in the refrigerator to set. Repeat with the remaining prosciutto slices to make four rolls in all.


Before you are going to serve them, take the rolls out of the fridge, remove the plastic wrap and slice into 3 inch slices.  Place on a platter and serve with a decorative balsamic glaze squiggle and some fresh rocket leaves.


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