1. Place the Plugrá Butter and the truffle oil in a small bowl and combine well with a wooden spoon. Season with salt and pepper to taste.
2. Spread the grated Parmigiano on a plate large enough to accommodate the grissini. With a butter knife, slather the grissini ¾ the way up with the truffle butter liberally.
3. Lay the buttered grissini in the grated Parmigiano and roll to coat well with the cheese.
4. Wrap the Prosciutto around the buttered part of the grissini.
5. Serve immediately.

Chef's Note
Even if you do not have a baker who produces fresh Grissini, or thin bread sticks, many grocery stores have a wide selection. These are my most requested Antipasti ever. Serve these with a chilled glass of Prosecco or Champagne and enjoy.