Cucumber, Prosciutto, Provalone and Sun Dried Tomatoes Canapes


These impressive little rounds will have your guests making circle for seconds. As these appetizers come together quickly they make it a simple dish to create if you are hosting. Use seasonal cucumbers and fresh basil to garnish each pinwheeled roll of salty proscitto and creamy provalone. If you choose to make them ahead of time you can skewer the cheese, prosciutto, sun dried tomatoes, and cucumber and chill in the refrigerator. Toast bread prior to constructing. Buon viaggio!!!

Total Cook Time: 15 minutes

Serves: 16

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Bella Product Used:

Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ

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  • 1 Hothouse (English) cucumber, sliced as pictured (you may semi-peel it for presentation purposes)
  • ½ lb Provolone cheese, sliced into 1x2-inch squares
  • ½ lb Prosciutto, cut to about 1x2-inch squares
  • 1 jar 8.5oz Bella Sun Luci Sun Dried Tomato Halves in Premium Oil
  • 1 tbsp Bella Sun Luci Extra Virgin Olive Oil
  • 1 Sourdough baguette, sliced ½ inch thick
  • Salt and fresh cracked black pepper to taste
  • 16 skewer sticks or chopsticks
  • Fresh basil for garnish


Preheat oven to 200 degrees. Line a baking sheet with parchment paper and lay out all of the bread rounds and bake for 10-15 minutes until a light golden brown. 

Layout all of the precut ingredinets on a clean working surface. 

Begining with the bread rounds lay one cucumber slice then sun dired tomato onto the round. Set Aside. 

Lay down the prosciutto then layer the cheese onto. Beginging from the short end roll up the meat and cheese into a wheel shape. Place a basil leaf on to of the wheel then secure the pinwheel with a skewer. 

Skewer the meat and cheese wheel through the sun dried tomato, cucumber, and crostini round. 

Repeat the steps above until all ingrinedts are used. Place all rounds on a serving platter and enjoy!

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