Pinwheels are one of my favorite appetizers. These prosciutto pinwheels pack so much classic Italian flavor into one little bite! They’re perfect for a picnic, cocktail party, or really any kind of get together. The cheesy filling is made with ricotta, rosemary, Parmigiano Reggiano, and olive oil. It’s a delicious spread with a unique flavor profile: the creamy and salty cheeses, the earthy spices, and the fruity olive oil work so well together. It gets a burst of brightness from the giardiniera, and the prosciutto wrap is the perfect finishing touch!
The chilling step is very important here. It ensures that the pinwheels with stay together and hold their shape. Assemble them ahead of time so you can take them out of the fridge to slice just as your guests arrive. Serve them with a few of my other favorite Italian appetizers!
Prosciutto Cotto Pinwheels
- 2/3 cup fresh ricotta cheese at room temperature
- 1/4 teaspoon chopped rosemary
- 1/4 cup freshly grated Parmigiano Reggiano
- 2 teaspoons extra virgin olive oil
- 1/2 pound thinly sliced prosciutto cotto
- 1 cup giardiniera drained and chopped
- As seen on: Giada in Italy, Episode 10. Bocce Ball Picnic.
- In a medium bowl, mix together the ricotta, rosemary, parmesan and olive oil with a rubber spatula. Set aside.
- Lay two pieces of ham on the board in front of you lengthwise, over lapping by half and patching holes where needed. Spread about 2 tablespoons of the cheese mixture evenly over the ham. Sprinkle the side closest to you with 2 tablespoons chopped giardiniera and press gently into the cheese. Roll the ham into a pinwheel starting with the edge closest to you and rolling away from you. Wrap each roll tightly in plastic wrap and store in the refrigerator for at least 4 hours to firm up. To serve, unwrap the rolls and using a sharp knife, slice into 3/4 inch pieces.