Our daughter’s 6th birthday party was last weekend and we served these Prosciutto Rolls to rave reviews. While the kids were served the typical party fare of pizza, cake and ice cream, we always like to have at least a few dishes for the kids’ parents to eat whenever we host a party. This was a recipe that we had wanted to try for some time so Emma’s party was the perfect excuse to try something new.
Originally published in Saveur, this recipe for prosciutto rolls has a great combination of saltiness from the prosciutto, sweetness from fig preserves (one of my all-time favorite things!), creaminess from goat cheese, a peppery bite from arugula and brightness from a lemon vinaigrette.
We hope you’ll enjoy this appetizer as much as our guests did last week!
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.
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