I saw these feta prosciutto rolls on David Lebovitz’s site a little over a month ago and was smitten. I’m always on the lookout for feta recipes, in fact I buy feta in bulk because I just can’t get enough of it! I’ve made these twice and each time has reconfirmed my belief that the simplest of quality ingredients can make the best food.
This appetizer recipe uses only 4 ingredients: prosciutto, feta, basil and olive oil. Simple, I like it! Prosciutto is Italian for ham, and in the United States it usually refers to a dry cured ham that’s thinly sliced and served uncooked. It’s like other cured sausages and meats that are okay to serve raw and at room temperature, though I keep it refrigerated until an hour before serving. You can find it in the deli of any grocery store.
I love to cook with prosciutto and make prosciutto pasta all the time. It’s an affordable way to add a taste of meat without using up expensive cuts of chicken or beef. I also appreciate its versatility; I can toss some in a casserole, or a salad, or wrap it around asparagus or fruit. I typically buy the double package at Sam’s Club which is under $10 and lasts me a couple months.
I spent an hour on Saturday with a cutting board and ingredients spread in front of my computer so I could catch up on Glee while making these little rolls. It took me about an hour to make 75 rolls, including cutting the ingredients to size. It’s a little repetitive but pretty mindless and I’ll definitely be making these for future parties.
Feta and Prosciutto Rolls
- 4 pieces of prosciutto
- 10-12 leaves of basil
- a small block of feta
- olive oil
- Slice the prosciutto into 1 inch strips. Cut leaves in half or thirds (depending on how big they are). Cut the feta into 1 inch long matchsticks.
- Assemble the rolls by laying out a prosciutto strip and setting a leaf on one end. Place a stick of feta on the leaf and then begin rolling all three toward the other end of the prosciutto strip.
- Place rolls in a small dish on end. If serving immediately drizzle with olive oil, if not refrigerate. Remove from fridge one hour before serving and drizzle with oil.
Approximate cost/serving: One slice of prosciutto can make 6 rolls (which we’ll call a serving) and I got mine for 28 cents a slice. With the other ingredients it’s about 45 cents a serving.
Gluten Free: Yes!
Amount Per Serving: Calories: 21Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 166mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 2g
Nutrition information is an estimate only.
13 thoughts on “Involtini: An Easy Party Appetizer Recipe”
I give these 20 gold stars! Diana made these for my bachlorette party and it was AMAZING!!!
I love the gorgeous simplicity of this dish. I will admit I often forget that you can put three ingredients together and have something really amazing, as I bet is the case with this dish. Yum.
Yum! I love prosciutto… I didn’t realize that they sell it at Sam’s Club. I will definitely keep my eyes open for it next time I am there. It can be pretty pricey when I have to buy it at the deli.
I made these last night for my son’s graduation party and they were delicious – all the contrasting flavors were just awessome. I did splurge and buy a high quality finishing olive oil from our local Italian Groceria and it was worth it.
Thanks for the recipe.
They were pretty good, but I have to admit I have never been a fan of the caprese salad because while I like cooking with basil, I don’t like it raw! Any ideas for a basil substitute in this?
You can really use any herb you like, I bet an oregano leaf, sage, or savory would be great.
Gorgeous! And so simple. I love a delicious appetizer that is more assembling than cooking. I will definitely be making these sometime soon. Thanks for sharing!
YUMs!!! This looks fantastic and definitely a great idea for canapes and aperitifs!!
Sounds amazing and perfect for summer!
I saw your photo on TasteSpotting and had to come and see what kind of cheese you were using. Feta! My favorite also!
Can you do this night before???
Hi Melissa, you could do it the night before, but would need to store it in the fridge overnight. Be careful that your basil doesn’t get too cold or it will change color. It will still be fine to eat but not as pretty.