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Add a photoOne of my favorite appetizers. Be sure the prosciutto slices are not paper-thin, or they will tear when you spread the cheese on them.
You will have some oil mixture left over.
Servings: 24
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Ingredients
- 1/4 cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 4 tsp grated lemon peel
- 12 thin slices prosciutto (not paper-thin)
- 6 ounces soft fresh goat cheese, room temperature
- 16 dried black Mission figs, chopped
- 4 bunches of arugula (or fewer, depending on size)
Directions
- Whisk oil, lemon juice, and peel in medium bowl to blend.
- Lay prosciutto on work surface, spacing slices 2 inches apart. Spread cheese evenly over prosciutto. Arrange figs over cheese, dividing and spacing evenly. Drizzle lemon mixture over. Sprinkle with pepper. Arrange 6 arugula leaves atop each prosciutto slice, alternating stems and tops and allowing tops to extend 1 inch over long sides of prosciutto.
- Starting at 1 short end of each prosciutto slice, tightly roll up as for jelly roll. Cut rolls crosswise in half. Transfer to platter. (Can be made 2 hours ahead. Cover with damp paper towels, then plastic; chill.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 24 servings | |
| Calories 39 | |
| Calories from Fat 33 | 85% |
| Total Fat 3.75g | 5% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 26mg | 1% |
| Potassium 5mg | 0% |
| Total Carbs 0.23g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.11g | 0% |
| Protein 1.33g | 2% |
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