Yummy.  A neighbor shared this recipe and it is delicious.  A big hit, not complicated and looks very nice.

1 loaf VERY THIN SLICED Pepperidge Farm sandwich bread
3/4 cup unsalted butter (11/2 sticks) — softened
2 tablespoons minced fresh parsley
2 tablespoons snipped chives or green onion tops
1 teaspoon snipped thyme leaves, or 1/8 teaspoon dried
6 ounces thinly sliced prosciutto – Citterio fresco brand (Harris Teeter or Costco)

• Cut crusts of bread; reserve for another use.
• Combine butter and herbs.
• Spread butter mixture on 1 side of each slice of bread.
• Top with a single layer of prosciutto cut to fit; roll into a tight cylinder on the diagonal starting at one corner; secure with a wooden toothpick.
• Place in a single layer on a baking sheet.
• After completing all the roll ups, spread remaining butter mixture on tops. (May be made ahead to this point and refrigerated, covered, several hours or overnight.)
• Bake in a preheated 375 degree oven until nicely browned, 12 to 15 minutes or until golden brown.
• Twist and remove toothpicks to serve warm or at room temperature.

NOTE: Separate Citterio slices and leave on separator paper; trim fat with scissors and cut in half crosswise to fit bread.

Serving Size:  24 pieces