- Make the filling: in a large bowl, mix the creamy cheese with the celery cubes and the walnuts reduced into small pieces. Season with EV olive oil and black pepper.
- Fill the prosciutto crudo slices with the cheese mixture and roll them up tightly. Tie up the rolls with fresh whole chives.
- Chill the rolls in the fridge for about 2 hours before serving. You can also drizzle on top some honey or balsamic vinegar.