All rolled up in one meat package

One of my favorite bloggers is Paris transplant David Lebovitz. When I saw his Involtini (Feta and Prosciutto rolls), I knew it was my kind of recipe - minimal ingredients and little time involved. I made them for a recent neighborhood get-together to say good-bye to our snowbird friends Greg and Chris Louch of Michigan.

David, once again, your recipe knocked one out of the ballpark!

This has to be the easiest appetizer to make, as long as you are willing to invest a little time navigating the thin slices of prosciutto that like to separate without warning. Sure you could use sliced ham, but the flavor is so superior with prosciutto.

The process is easy enough. The prosciutto is wrapped around small blocks of feta cheese and your favorite herb leaf. I experimented with basil, mint and sage. Mint was my favorite. Then drizzle with olive oil and add a dash of fresh pepper.