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Involtini: An Easy Party Appetizer Recipe

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.

Yield: makes 20-24

Feta and Prosciutto Rolls

Feta and Prosciutto Rolls
Prep Time 10 minutes
Total Time 10 minutes


  • 4 pieces of prosciutto
  • 10-12 leaves of basil
  • a small block of feta
  • olive oil


  1. 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.
  2. 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.
  3. 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!

Nutrition Information:



Serving Size:


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.

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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.

13 thoughts on “Involtini: An Easy Party Appetizer Recipe”

  1. 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.

  2. 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.

  3. 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?

    • 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.


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