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Prosciutto Rolls with Arugula and Figs Recipe
by Louise Maier

Prosciutto Rolls with Arugula and Figs

One 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.

Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 24

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

  1. Whisk oil, lemon juice, and peel in medium bowl to blend.
  2. 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.
  3. 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.)