Ingredients
- Servings: 4
- 2 carrots, shredded, about 1/2 cup
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 4 slices prosciutto
- 4 whole fresh basil leaves
Recipe
- 1 in a medium bowl, toss carrots, vinegar and oil, season with salt and pepper.
- 2 lay out the proscuitto, top each with 1/4 of the carrot mixture and one basil leaf.
- 3 roll up, secure with tootpicks, serve.
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