Grissini with Prosciutto

• Butter, room temperature
• 12 10- to 12-inch-long grissini or other long thin breadsticks
• 1/3 cup freshly grated Parmesan cheese
• 12 4x3-inch thin prosciutto slices
• 60 arugula leaves (about 2 large bunches)

1. Spread some butter over 4 inches of 1 end of each breadstick.
2. Spread Parmesan cheese on plate.
3. Roll buttered end of each breadstick in cheese to coat lightly.
4. Place 1 slice prosciutto on work surface; arrange 3 arugula leaves atop prosciutto, then place cheese-covered end of breadstick atop arugula and roll up prosciutto around breadstick, enclosing arugula.
5. Repeat procedure with remaining breadsticks.
6. (Can be prepared 2 hours ahead.
7. Place breadsticks in tall glass, prosciutto ends up.
8. Cover with plastic wrap and chill.)
9. Tuck 2 arugula leaves into prosciutto end of each breadstick and serve.

butter, grissini, parmesan cheese, arugula

Taken from www.epicurious.com/recipes/food/views/grissini-with-prosciutto-107681 (may not work)