(Makes 12 appetizers)
  • 12 Mulino Bianco Tomato & Oregano Sfilati breadsticks
  • ¾ cup Robiola cheese or other soft, fresh cheese
  • 8-10 fresh basil leaves, divided
  • 2 tablespoons almonds, sliced, divided
  • 2 tablespoons Pecorino Romano cheese, grated
  • 1 tablespoon extra virgin olive oil
  • 12 slices prosciutto, thinly sliced
  • Salt and pepper to taste


1. Blend cheese, 8 basil leaves, 1 tablespoon of almonds, Pecorino cheese and olive oil, then season with salt and pepper.

2. Place mixture in a piping bag with a star nozzle and distribute in individual bowls.

3. Garnish with remaining basil and almonds.

4. Wrap breadsticks with prosciutto and serve.