Prosciutto Bundles Recipe
Prosciutto Bundles Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Slices of salty prosciutto pair well with a lightly seasoned cream cheese filling in these bite-size snacks.—Gina Quartermaine, Alexandria, Virginia
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup minced fresh parsley
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 2 green onions, chopped
  • 2 tablespoons finely chopped red onion
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 16 thin slices prosciutto (about 10 inches x 3-1/2 inches)
  • 32 whole chives

Directions

In a small bowl, beat the cream cheese, parsley, olives, onions, garlic and pepper until blended.
Cut each prosciutto slice in half widthwise; place about 2 teaspoons of filling on the center of each piece. Bring up corners of prosciutto and tie with a chive, forming a bundle. Refrigerate until serving. Yield: 32 appetizers.
Originally published as Prosciutto Bundles in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p28

Nutritional Facts

1 each: 43 calories, 4g fat (2g saturated fat), 14mg cholesterol, 176mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup minced fresh parsley
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 2 green onions, chopped
  • 2 tablespoons finely chopped red onion
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 16 thin slices prosciutto (about 10 inches x 3-1/2 inches)
  • 32 whole chives
  1. In a small bowl, beat the cream cheese, parsley, olives, onions, garlic and pepper until blended.
  2. Cut each prosciutto slice in half widthwise; place about 2 teaspoons of filling on the center of each piece. Bring up corners of prosciutto and tie with a chive, forming a bundle. Refrigerate until serving. Yield: 32 appetizers.
Originally published as Prosciutto Bundles in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p28

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