Tuscan Straws
Tuscan Straws
Submitted by Denise Walburg
Appetizers
Ingredients
- 1/2 pound feta cheese, crumbled
- 1/4 cup fresh parsley, minced
- 1/4 cup fresh basil, chopped
- 4 oz (10 sheets) frozen phyllo dough thawed
- 1/2 - 1 cup Fustini's Tuscan Herb olive oil
- 10 slices prosciutto, cut in half lengthwise
Directions
- Preheat oven to 400 degrees. In a medium-size bowl, combine cheese, parsley and basil until smooth. Carefully unroll the log of phyllo sheets, working with one sheet at a time (keep remaining dough covered with a damp cloth to keep from drying out). Brush lightly with Fustini's Tuscan Herb olive oil.
- At one short end, place a slice of prosciutto, top with 1 tablespoon of feta mixture, spreading it over the prosciutto. Starting at the short end with the meat and cheese, begin tightly rolling up phyllo dough, place on a baking sheet, seam side down. Continue with remaining phyllo dough. Brush with additional olive oil. Bake 8-10 minutes until straws are crisp and golden. May be served warm or at room temperature.
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