Prosciutto Olive Rolls

These cute prosciutto rolls, with their fresh chive ties, bring together two of the world’s most popular snacking olives in a rich creamy base—a superb contrast to the thin prosciutto. Seek out the firm, buttery Kermit-hued Castelvetrano for the green olives and the rich, fruity Kalamata for the dark olives.

1 block (250 g) cream cheese, at room temperature

¼ cup (60 mL) sour cream, 14% MF

2 tbsp (30 mL) finely chopped Kalamata olives 2 tbsp (30 mL) finely chopped green olives, preferably Castelvetrano

2 tbsp (30 mL) finely chopped chives

10 thin slices prosciutto, about 3 oz (85 g) or a 100 g pkg

Chives, whole, for garnish

1 Place cream cheese and sour cream in a bowl. Mash with a fork until smooth. Stir in chopped olives and chives just until evenly distributed. Cover and refrigerate to firm a little, from 1 hour to overnight.

2 To make rolls, cut fat off from the outside edge of prosciutto slices. Using wet hands, form about 3 tbsp (45 mL) cold olive cheese into a 1- x 3-inch (2.5- x 8-cm) log. Place along the short edge of 1 slice of prosciutto. Roll prosciutto around the cheese log. Place seam-side down on a plate. Repeat with remaining ingredients. Cover and refrigerate at least 1 hour and up to a day.

3 Before serving, tie a chive around the middle of each roll and trim the ends.

Makes 10 rolls