Name: Prosciutto Rolls with Arugula and Figs
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

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

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.)

TagsProsciutto Ham Meat Arugula Leafy Greens Vegetable Goat Cheese Cheese Dairy Fig Fruit Starter Dinner Nut Free Gluten Free Easy Make Ahead 5 Ingredients or Fewer No-Cook Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes