Finely chop garlic and put into a stainless steel bowl. Add salt, fresh pepper, and vinegar. Stir in the vinegar just to dissolve the salt. Add a large handful of broccoli sprouts and toss lightly. In a skillet or sauté pan, heat olive oil over a medium flame just until right before the oil starts to smoke. Take it off the flame and pour it over the broccoli sprouts and toss the mixture rapidly, throwing the broccoli sprouts against the hot pan to slightly wilt. Roll the broccoli sprouts in the slice of prosciutto and arrange on a platter.
Serves 12.

Serving suggestions:
These can be served immediately, or served at room temperature.
These can be served as an antipasto or first course.
This can also be served as a salad on a bed of arugula or mixed greens, marinated Greek olives and fresh orange slices, with shaved Parmesan cheese.

Photo © Linda Matlow (http:www.pixintl.com)
Presented by:Rita Gutekanst
Rita's Catering
1319 West Loyola
Chicago, IL 60626
773.262.3100