Prosciutto Rolls with Arugula and Figs Recipe

Prosciutto Rolls with Arugula and Figs Recipe

  • 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
  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.
  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.)
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