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Prosciutto Rolls are an easy and delicious appetizer perfect for any party. Made with prosciutto, goat cheese, fig preserves, arugula and lemon.

Prosciutto Rolls

I still (fondly) remember the first time we made these delicious Prosciutto Rolls. It was our daughter’s sixth birthday party — shortly after we started blogging here at A Family Feast.

While the kids were served the typical party fare of pizza, cake and ice cream, we also made a few more ‘sophisticated’ dishes for the parents to eat, as we always do. I don’t remember much about the other foods we served, but I DO remember how much the parents raved over these Prosciutto Rolls!


Prosciutto Rolls

This Prosciutto Rolls recipe was originally published in Saveur, and it was an appetizer that we had wanted to try for some time. So, Emma’s birthday party was the perfect excuse to try it out!

How do you make Prosciutto Rolls?

These Prosciutto Rolls are essentially goat cheese wrapped in prosciutto — but with some delicious, flavor surprises inside!

Prosciutto Rolls

You’ll start with some slices of prosciutto. Ask your deli to slice the prosciutto into thin strips that are easy to bite through, but not so paper-thin that it will tear apart as you start to wrap up the rolls.

Spread softened, creamy goat cheese along the strip of prosciutto, then spoon fig preserves over the goat cheese. Lay a few slices of arugula over the jam, then drizzle a wonderful fresh lemon vinaigrette over the top, and add a few grinds of freshly cracked black pepper, before rolling up the prosciutto slices.


Prosciutto Rolls

The flavors in these Prosciutto Rolls are fantastic — a great combination of saltiness from the prosciutto, sweetness from fig preserves, creaminess from goat cheese, a peppery bite from arugula, and brightness from that simple, lemon vinaigrette.

We hope you’ll enjoy this appetizer as much as we (and our guests) do!

Prosciutto Rolls

This post originally appeared on A Family Feast in November 2012. We’ve made updates to the post and photos.

You may also like these other recipes made with prosciutto:


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Prosciutto Rolls

Prosciutto Rolls

  • Prep Time: 45 mins
  • Total Time: 45 minutes
  • Yield: 24 rolls
  • Category: appetizer
  • Cuisine: Italian


A delicious and elegant appetizer made with prosciutto, goat cheese, fig preserves, arugula and lemon.


2 tablespoons extra virgin olive oil

2 teaspoons grated lemon zest

1 tablespoon fresh lemon juice

6 ounces soft goat cheese, at room temperature

2 cloves garlic, peeled and pressed through a garlic press (or finely minced)

12 slices (not paper-thin) prosciutto, halved crosswise

½ cup fig preserves

½ bunch arugula, trimmed

Freshly ground black pepper


In a small bowl, whisk together the oil, lemon zest and lemon juice. Set aside.

In another bowl, mix the goat cheese and garlic together until well blended. Set aside.

Spread a layer of the goat cheese mixture on each piece of prosciutto, then spread a layer of fig preserves over the goat cheese and top with a few arugula leaves to cover the preserves. Drizzle some of the vinaigrette down the length of the prosciutto and add a light sprinkle of ground black pepper.

Roll the prosciutto up around the filling and arrange on a platter, seam side down. Garnish with a slice of lemon if you wish.

Keywords: prosciutto rolls


Prosciutto Rolls





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  • Karen Fritz wrote:

    Is this a finger food or do you serve it with a fork?

    • Martha wrote:

      Hi Karen – Either would work but we just eat it as a finger food.

  • Hailey wrote:

    Can these be made ahead of time and refrigerated? Like the day before the event?

    • Martha wrote:

      Hi Hailey – I wouldn’t recommend it. They will be best if you make them within a few hours of serving.

  • Lynda M Karnatz wrote:

    What type of cheese would be a good substitute for the goat cheese?

    • Martha wrote:

      Hi Lynda – If you aren’t a fan of goat cheese, you could swap in cream cheese.

  • Joann Howell wrote:

    Can I use other preserves instead of fig preserves in your recipe?

    • Martha wrote:

      Sure Joanne – I’d go with something fairly mild such as apricot so it complements the lemon vinaigrette flavor, and avoid stronger flavors like blueberry or raspberry. Hope that helps!

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