- 2 tablespoons Wild Mushroom and Sage EVOO
- 5-6 thin slices of prosciutto (about 3 ounces)
- 10-12 fresh sage leaves (optional)
Preheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper and drizzle about 1 tablespoon of the EVOO evenly over the parchment.
Lay the prosciutto slices on the oiled parchment paper and top with fresh sage leaves. Drizzle the second tablespoon of EVOO over the prosciutto and sage leaves. Bake in the oven for about 14 minutes until the edges start to curl. Remove and serve immediately!
