This easy Thanksgiving appetizer is great for the guest who hasn’t yet planned (or started) making anything. The recipe hails from the region of Bothell, Washington, and is also apparently popular in the midwest. The tangy pickle, creamy cheese and salty meat make for a surprisingly awesome combination.
Dry a pickle with a paper towel. Evenly, generously spread cream cheese around the whole pickle. Roll the pickle up in a layer of prosciutto (the deli butcher will pre-slice and separate each layer with plastic for you). Put tooth picks in the pickle wrap 1/2 inch apart and then slice into rounds.
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