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Epicurious
Bon Appétit

Prosciutto Rolls with Arugula and Figs

4.4

(48)

Prosciutto slices are usually paper-thin-but for this dish be sure they are not too thin or they will tear when you spread the cheese on them. Serve these with the Black Pepper Almonds, and pour Champagne.

Recipe information

  • Yield

    Makes 24

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
12 thin slices prosciutto (not paper-thin)
6 ounces soft fresh goat cheese (such as Montrachet), room temperature
16 dried black Mission figs, quartered
4 large bunches arugula, stems trimmed

Preparation

  1. Step 1

    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.

    Step 2

    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.)

TagsProsciuttoHamMeatArugulaLeafy GreensVegetableGoat CheeseCheeseDairyFigFruitStarterDinnerNut FreeGluten FreeEasyMake Ahead5 Ingredients or FewerNo-CookBon Appétit
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