There is a restaurant in LA called AOC (I'm sure the item is elswhere also) that has these prosciutto and fig tapas. I want to serve the as an hors d'ouvres. Does anyone know them and how to make them?
Phyllo-Wrapped Asparagus with Prosciutto is an appetizer worthy of a special occasion. Simply roll up prosciutto and asparagus in phyllo dough and bake. The results are a crunchy, easy appetizer all will enjoy.