Grissini with prosciutto crudo di parma

The Italian are highly gifted in the art of the aperitif, so this is inspired by those , perfect portable stuzzichini offered in many Northern Italian towns.

Ingredients

12 good quality grissini

12 slices of prosciutto crudo di parma or san daniele

Instructions

Tear the slices of prosciutto length ways and wrap around the top half of each breadstick. Serve piled on a plate.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.