Prosciutto, Cheese and Basil Bundles

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I am SO EXCITED because today the I Heart Cooking Club group is beginning our 6-month culinary journey featuring one of my favorite Italian chefs, Giada De Laurentiis!  And we're beginning this cooking adventure with happy food, party food, finger food, because today is our WELCOME PARTY!  Nice and simple for the beginning of the week when I'm getting ultra-busy in my life.

So because I just bought prosciutto de Parma that is still extremely fresh and yummy, I made an appetizer . . .  and this Giada recipe is something extremely easy, which is exactly the way that I like recipes. I don't know about you, but I've got things to do, quilts to sew, horses to feed, gardens to tend, novels to read, family and friends to chat with, and a house to clean. . . oh and I do have a few things (ha ha!) for my job (more like "LOTS to do").  So nothing fancy will work for me in these busy autumn days.  I scrolled through Giada's recipes on the Food Network's web-site and chose this easy recipe.

Luckily, I still had my own saved recorded version of this episode on my DVR, so I watched her prepare these during which I felt that I needed to modify it by adding some fresh Italian cheese (can't be an Italian home without cheese).  And since I just used Spanish Manchego cheese on sandwiches this weekend (previous post), I decided to use Fontina for a milder taste combined with some Asiago for a sharper bite. I also prepared a few without any cheese(s).  The addition of cheese made ALL the difference and I highly recommend it! I also doubled the prosciutto (not surprised, are you?).

Benvenuto Giada!

Prosciutto, Cheese, Basil, and Carrot Bundles
(adapted from Giada De Laurentiis)

2 carrots, shredded
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
Fontina or Asiago cheese, sliced thin (I added these to the recipe:  Fontina for a milder combination, Asiago for a stronger bite flavor, or alternating cheeses in every other bundle)
Pinch of freshly ground salt
Pinch of freshly ground black pepper
8 slices prosciutto, sliced a bit thicker than normal, not very thin
8 whole fresh basil leaves

In a medium bowl, toss together the carrots, vinegar, olive oil, salt, and pepper.
Squeeze the carrots so that the extra vinegar/oil mixture comes out.
Lay out the 8 slices of prosciutto; double the layers, laying 2 pieces on top of each other.
Top each with 1/4 of the carrot mixture.
Place a slice or two of cheese on top of the prosciutto and carrot mixture.
Place a basil leaf or two on top of each prosciutto/carrot stack.
Roll up the prosciutto around the basil, cheese and carrots.
If necessary, secure the bundles with toothpicks.
Garnish with grated carrots for added color.
Makes 4 bundles.
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