This is a quick snack to have with a glass of wine. We had leftover prosciutto from the previous day’s cold pasta lunch. I decided to make rolls and served it with my baked spicy tofu (served cold).
Inside the rolls, I included my wife’s Greek yogurt (which she made by draining regular plain yogurt overnight in the refrigerator) mixed with olive oil and seasoned with salt and fresh cracked back pepper. I also included, cucumber, thinly sliced Vidalia onion and watercress.
I wanted the watercress to look like it was sprouting from the roll.
I suppose anything can be rolled in prosciutto. Blanched asparagus or cheese would be the common choice. I added our favorite Spanish olive oil to the Greek yogurt. I spread the mixture on 1/3 of the slice of prosciutto added the onion and a button of cucumber (American mini-cucumber) and watercress. I simply rolled it and cut it in half and stood it up on the cut surface. I drizzled on more olive oil. Although there is no cheese on this plate but the combination of Greek yogurt and olive oil and tofu are almost like some type of cheese. This is indeed an excellent starter dish.