Clinton knows how to entertain with style and now you can too. Give these starters a try.
Prosciutto-Arugula Breadstick "Brooms"
- 1 cup All-Purpose Flour plus more as needed
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Sugar
- 1 1/2 teaspoons Kosher Salt
- 1/4 teaspoon Cayenne Pepper
- 2 tablespoons fresh Rosemary (finely chopped)
- 1/2 cup Whole Milk
- 1 teaspoon Lemon juice
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 pound Prosciutto
- 1/2 pound Baby Arugula
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Put the flour, baking powder, baking soda, sugar, salt, cayenne, and rosemary in a large bowl and whisk to combine. Make a well in the center of the dry ingredients and add the milk, lemon juice, and olive oil. Using a fork, gently stir the wet ingredients into the dry until a dough forms.
- Put the dough on a well-floured work surface, shape it into a ball, and, using the heels of your hand, knead it for about a minute. If the dough sticks, sprinkle it with a bit of flour.
- Roll the dough in a log and cut it into about twenty-four 1-inch pieces. Using both hands, roll each piece of dough into a 7-inch rope. Put them on the parchment lined baking sheet.
- Bake the breadsticks until golden and crispy, 20 to 25 minutes. Remove from the oven and let cool.
- Cut the prosciutto sliced in half widthwise and lay a few arugula leaves in a bunch on one end of each slice. put the end of a breadstick on the arugula and roll up the arugula and prosciutto, pressing lightly to secure - the finished product should look like a wacky little broom. Repeat with all the breadsticks.