• 16 slices sandwich bread
  • 1 pound fresh mozzarella, cut into 8 rounds
  • 1 avocado, pitted and thinly sliced
  • Good-quality balsamic vinegar
  • 8 slices prosciutto (about 4 ounces)
Serves: 8

Use a 2-inch round cookie cutter to a round out of each slice of bread, for 16 rounds total; discard or reserve the crusts for another use. Using the same cookie cutter, cut out 8 mozzarella rounds. 

Set the mozzarella rounds on top of 8 of the bread rounds, then top with avocado slices. Drizzle with balsamic vinegar, then set the remaining 8 bread rounds on top. 

Keeping the prosciutto on the paper liner that separates the slices within the package, use a sharp knife to make a lengthwise cut down the center of the prosciutto, stopping about an inch from the end so the prosciutto remains connected. 

Starting at the cut end, roll up the prosciutto onto itself, gathering it at the bottom as you roll, following the “U” shape of the prosciutto, and allowing the top to flare outwards to resemble a flower. When finished rolling, tuck the end underneath, if necessary, to keep it from unrolling (the meat is usually moist enough that it holds its shape) and adjust the layers to resemble rose petals. Arrange the rosette on top of a tea sandwich. 

Repeat with the remaining slices of prosciutto and tea sandwiches.