Delicious! When topping the pastry with the cheese, I also added 2 cloves of minced garlic and a generous sprinkling of oregano, all pressed into the pastry. I was worried about how the prosciutto was going to stay on the Grissini so I allowed the Grissini to cool for only about 10 minutes, wrapped the strips of prosciutto around the Grissini and returned them to the still warm oven for a couple of minutes so that the prosciutto warmed slightly (but did not dry out) and, in the process of warming, stuck to the Grissini. Just so wonderfully delicious. So much tastier than bought breadsticks. I'll be making these again. Thank you for sharing this recipe, Julie B's Hive. Made for PRMR.