Involtini di Prosciutto di San Daniele alla Brasiliana

Prosciutto di San Daniele Rolls Bahian Style

18 slices San Daniele Prosciutto
18 slices pineapple
1¼ lb. Crescenza cheese
2 oz. chopped chervil or parsley
2 oz. chopped basil
2½ oz. shelled almonds
7 oz. honey
1½ oz. yogurt
Extra-virgin olive oil, salt and pepper to taste

Scald the pineapple slices for a few moments and immediately chill them in iced water. Prepare the filling by combining the remaining ingredients, except for the slices of Prosciutto di San Daniele. Season with salt and pepper.

Wrap the prosciutto around the pineapple slices to form small rolls. Arrange the rolls on a plate with the cheese filling on the side. Sprinkle with grated coconut.

Serves 6 persons