Recipe by Evie in L.A.
Crowd pleasing upscale quick appetizer I put together one day
Top Review by Ilysse
I will have to try it with the Gruyere cheese but I just wanted to mention that I have done this same thing but mixed the rugala in with some good ricotta cheese. This is also good if you use Bresaola rather than prosciutto. I will rate this when I try it. Thanks for the idea. :-)
Directions See How It's Made
- Use a peeler, make Gruyere cheese curls.
- take a slice of Prosciutto, put some Arugula salad greens on top, and add some Gruyere, roll it up.
- Repeat with all slices of Prosciutto.
- I split wide slices of Prosciutto length wise to make narrow 1 inch strips, to make smaller neater looking rolls easy for finger food or use with toothpicks.