spiralsUnits: US | Metric
3/4 cup balsamic vinegar
4 ounces cream cheese, softened (light, spreadable works well)
1 (14 ounce) can water-packed artichoke hearts, drained & coarsely chopped
2 tablespoons red onions, finely chopped
2 tablespoons fresh basil, finely chopped
16 slices prosciutto (8 ounce package)
2 cups arugula
Prepare glaze by simmering vinegar in a small saucepan over medium-high heat until reduced by half. Set aside. According to the recipe, this should take 7-9 minutes but I found it took quite a bit longer. Now I use the balsamic glaze mentioned in the description.
Prepare the filling by whisking (or beating with a mixer) the cream cheese until smooth. Add artichokes, onion and basil to cream cheese and mix well.
To assemble rolls, lay a sheet of plastic wrap on work surface. Arrange four slices of prosciutto vertically on plastic wrap, overlapping slightly to form a 9 inch square. Spread 1/3 cup of artichoke filling over prosciutto. Top with 1/2 cup of arugula (you could substitute romaine cut in thin strips).
Starting at the side closest to you, tightly roll up prosciutto and fillings like a jelly-roll or a sushi roll. Wrap up in the plastic wrap; refrigerate until ready to serve. Repeat 3 more times for a total of 4 rolls.
To serve, remove each roll from plastic wrap and slice into 12 spirals for a total of 48 rolls. Place on serving platter and drizzle with glaze.
Read more: http://www.food.com/recipe/prosciutto-spirals-with-balsamic-glaze-453773#ixzz20GNg4U9p
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