Carrots
From the "Kids' Corner" - Prosciutto & Carrot Bundles
Thanks to Benedictine University Dietetic Intern Aimee Estella for sharing this recipe. Amiee says: “This is a simple, fresh appetizer or snack. Have your kids help you wrap the bundles. If you want to skip the toothpicks, just set the bundles on the plate, seam-side down.”
2 carrots, shredded, about ½ cup
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
pinch salt
pinch fresh ground black pepper
4 slices prosciutto
4 whole fresh basil leaves
In a medium bowl, toss together the carrots, vinegar, olive oil, salt and pepper. Lay out prosciutto slices. Top each with ¼ of the carrot mixture. Place a basil leaf on top of each and roll prosciutto up and around the basil and carrots. Secure bundles with toothpicks and serve.
Serves 1.
From www.foodnetwork.com.