Ingredients
- 1 brick cream cheese
- 1 cup ricotta cheese
- 1/2 cup jarred green olives with pimiento drained very well
- 1 clove garlic, grated or finely chopped
- 8 slices prosciutto di Parma
- 8 slices Genoa salami
- 8 slices copicolla (hot ham)
- 8 sesame bread sticks
- 8 celery sticks, ribs halved lengthwise, leafy tops intact
Serve these with an assortment of store-bought antipasti such as:
- Roasted red peppers
- Eggplant in extra-virgin olive oil
- Artichoke hearts
- Giardiniera hot vegetable salad
- Marinated mushrooms
Directions
Combine cream cheese, ricotta, olives with pimiento and garlic in processor bowl and process until smooth.
To make each horn, place a piece of prosciutto on work surface and spread with a layer of cheese, top that layer with a slice each of Genoa and ham layered next to each other. Spread more cheese over the salami and ham and place a bread stick and a celery stick at 1 end of the meats with ends hanging off to the side. Wrap and roll the meat forming a fancy Italian horn. Repeat with remaining ingredients.
Arrange a platter with antipasti and garnish with a pile of Italian horns.
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By soulkeeper_ruth...
arlington, 87
on June 13, 2010
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Love her cooking
By jbrelsford_9833428
Dayton, OH
on March 30, 2010
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Okay. I admit. I needed to make these the night before a carry-in at work, so I omitted the bread stick, and just used a halved stalk of celery. I was concerned the breadstick would be soft and mushy if prepped and stored overnight. Well the celery stick was very soft and mushy the next day. Possibly from the fat from the meat? I'm not sure. But it was disappointing. These are probably great if you make them right before serving, but I would not recommend making them ahead of time.
Also, I had to be very sparing on the amount of cheese mixture to keep these tidy. Because of this, I had a LOT of cheese mixture left over, which I ended up serving as a dip for them. Honestly, the same ingredients (sans the celery and breadstick as a pinwheel are probably the way to go.
By pawpawlucas_114...
Paw Paw, MI
on October 11, 2009
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I'm always looking for different foods to add to my antipasti dish, or different ways it can be served. Everyone loved the "Italian horns" !!! I usually put the meat on a plate and everyone helps themselves. Plus, I can make these a day ahead. I was afraid the bread sticks would be to soft but they were fine. Your great Rachael. Chiao
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