2 packs of Robiola Osella
100 g of prosciutto
10 vol-au-vent cases
Chives as required
Cream the Robiola Osella in a bowl to soften it. Fill an icing bag with a star-shaped tip and set aside for a few minutes.
Meanwhile, place a slice of prosciutto in each vol-au-vent. Use the icing bag to deposit a tuft of Robiola Osella on the prosciutto.
Chop the chives and sprinkle over the Robiola Osella.