| 1 398 ml can of heart of palm | 1 pack of fresh basil leafs | | 150 g cream cheese (room temperature) | 6 full length slice of prosciutto | | 30 ml chopped chives | 75 g ground pistachios |
Discard the juice from the heart of palm and place the heart of palm on a paper towel to dry. | | Mix the chives with the cream cheese. | | Line up the prosciutto slices vertically on a cutting board. Spread a thin layer of cream cheese all over the prosciutto. | | Sprinkle enough basil leafs to cover half of the cream cheese. | | Place one heart of palm per prosciutto slice at the lower end of the slice. Roll the prosciutto over the heart of palm all the way up | | Hold the roll between your thumb and your index finger and spread some cream cheese all around the roll. | | When the prosciutto roll is well covered, but not too thick, roll it in the ground pistachio. | | Cut into six pieces & serve! |
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