3 ounces thinly sliced prosciutto, cut into strips about 3-inches-by-3/4-inches
24 large strawberries
¼ cup sour cream
¼ cup plain Greek yogurt
½ teaspoon grated fresh lemon peel
¼ cup finely chopped pistachios
Instructions
Wrap one strip prosciutto around top of part of strawberry. Combine sour cream, yogurt, and lemon zest in a small bowl. Dip the tip into the cream mixture, then in pistachios. Arrange the coated strawberries on a serving platter.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cuisine-magazine-june-1979/