Serves four

6 ounces provolone cheese, thinly sliced
6 ounces prosciutto ham, thinly sliced
1/4 cup olive oil
1/4 cup dry vermouth
4 cloves garlic, minced
1 tablespoon parsley, finely minced

Cut provolone into strips about 3/4 inch wide and 2 inches long, and fold lengthwise. Cut prosciutto into pieces about 1 inch wide and 3 inches long. Roll prosciutto around cheese. Fasten rolls with toothpicks.

In a baking dish, mix olive oil, vermouth, garlic, and parsley. Put rolls on top. Marinate rolls for 4 hours in refrigerator. Remove toothpicks, and place on canapés or crackers.

Preparation time: 4.5 hours
Cooking time: 5 minutes

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