If you’ve followed me for a while you probably already know that a) I love nibbles, and b) I don’t like to waste food.
So when I emptied my London cupboards before going to the countryside in lockdown, I encountered a packet of breadsticks (probably from a Christmas party more than a year earlier, but if sealed these things don’t really go off) that I thought would be good for a little nibble.
About six week later I still hadn’t figured out what to do with it. Usually I have it with taramasalata but I didn’t think the others would be too happy with this suggestion, so I consulted the internet. (Honestly, a lockdown without the internet would have been so scary!). And I found a recipe so easy and yummy I made it twice in two weeks.
It’s just an assembly job really, but it looks impressive and is utterly delicious with a pre-dinner glass of white wine.
Prosciuttowrapped grissini with pesto cream cheese dip, serves 8
Adapted from BBC Good Food’s recipe.
1 large tub of Philadelphia (full fat)
2-3 tbsp basil or wild garlic pesto (if using store-bought I recommend a fresh one from the deli section)
1 pack grissini
1 packet prosciutto (you want the soft kind)
If the grissini are really long then break them in half. Cut each prosciutto slice into four stripes (cut in half lengthways and then halve them) and wrap each around the end of a grissini.
Spoon out the cream cheese into a bowl. Add the pesto and stir it into a swirl (i.e. don’t mix it all that well). Place everything on a platter and serve.