I’m always on the lookout for a recipe that avoids the last minute rush before guests arrive- particularly where the oven is concerned! This is adapted from an old recipe by Saveur, and I love it! The salty prosciutto goes so well with the peppery bite of arugula and sweet fig preserves. I have been cleaned out of these three years running now, so evidently other people share my affinity for sweet and salty!
Once you get a good rhythm going, you can set up somewhat of an assembly line, and do several at once. I have done about 70 of these the day before a big party, and they held up very well the night of. Gotta love the recipes that you can check off your to-do list the day before or the morning of!
Prosciutto Rolls with Goat Cheese, Arugula & Fig Preserves
- 12 thin slices of prosciutto
- 4 oz goat cheese
- Zest from 1 lemon
- 1/2 lemon juiced (use the lemon you zested)
- Fig Preserves
- Soften the goat cheese by microwaving at 10 second intervals, until just soft enough to stir. Add in lemon zest and juice, mix to combine.
- Lay out a slice of proscuitto on a flat surface. Using a knife or small offset spatula, spread 1-2 T of goat cheese mixture across. Top with a heaping teaspoon of fig preserves, and spread evenly. Top with 5-6 arugula leaves, then roll up, laying on the platter seam side down.
- Cover platter with saran wrap and refrigerate until ready to serve. Can be done one day ahead.