Pear & gorgonzola crostini
Pear & gorgonzola crostini, perfect vegetarian buffet finger-food
Prosciutto & rocket rolls
- Preparation and cooking time
- Prep: -
- Easy
- Serves 8 - 12
Skip to ingredients
- half a 250g tub ricotta
- 2 tbsp pesto(red or green)
- 12 slices of prosciutto
- 50g bag rocketleaves
Nutrition: per serving for 8
- kcal92
- fat7g
- saturates3g
- carbs1g
- sugars0g
- fibre0g
- protein8g
- salt1.15glow
Method
step 1
Mix the ricotta with the pesto and season with salt and pepper. Cut each slice of prosciutto in half widthways, then spread the ricotta mix over them.
step 2
Lay a few rocket leaves lengthways on each slice so they poke out at each end. Roll each one up and place on a serving plate. Sprinkle with ground pepper.
step 3
Prepare ahead; assemble the rolls on the plate, cover with cling film and keep in the fridge for up to 1-2 hours until ready to serve.
