Prosciutto Rolls with Goat Cheese, Arugula and Fig Spread

Believe it or not, it’s now March and I am still working my way through some of the very many wonderful cooking-related goodies I got for Christmas, and one of those goodies was completely perfect for this latest entry in the Friday Night Lights series of nibbly suppers the Southern husband and I are having on, um, Friday nights.   And that goodie is this:

A beautiful jar full of rich, tantalizing, gorgeous…

Fig jam.  I have a long-standing love affair going with fig jam, and in my humble opinion, a person can’t have enough of this stuff around the place.  In a pinch you can sub in apricot, or even peach, but if you can find fig jam, the real thing, you will be in such a happy, happy place.

So, this particular jar of fig jam came in handy for this latest appetizer recipe, which goes like this:  Get some nice thin prosciutto and lay it out in nice long strips.  it might tear here and there but don’t worry, because by the time you roll it up, the layers will hide any rips or tears.  Now you spread a thin layer of soft goat cheese that has been mixed with a little minced garlic onto the prosciutto.  Next comes the fig jam – thin layer spread on the goat cheese.  Lay a couple of arugula leaves on top, and then drizzle with a mixture of olive oil, lemon peel and lemon juice.

Now cut the piece in half, right down the middle (otherwise the rolls will be too thick), and roll them up.  You are now done, and you have a lovely plate of prosciutto/goat cheese/fig jam/arugula heaven.  I decorated mine with some fresh oregano sprigs, because my Aerogarden is still in full tilt.

Easy, right?  And on Friday nights, that is the name of the game. 

Prosciutto Rolls, from Saveur  

Prosciutto Rolls with Goat Cheese, Arugula and Fig Spread
  • 2 tbsp. extra-virgin olive oil
  • 2 tsp. grated lemon zest
  • 1 tbsp. fresh lemon juice
  • 6 oz. soft goat cheese, at room temperature
  • 2–3 cloves garlic, peeled and minced
  • 12 slices (not paper-thin) prosciutto, halved crosswise
  • 1⁄2 cup fig preserves
  • 1⁄2 bunch arugula, trimmed
  • Freshly ground black pepper
  1. Whisk oil, lemon zest, and lemon juice together in a small bowl and set aside. Mix goat cheese and garlic together in another small bowl and set aside.
  2. Spread a thin layer of the goat cheese mixture on each piece of prosciutto, spread a thin layer of fig preserves over cheese, and top with 1–2 arugula leaves. Drizzle with some of the lemon vinaigrette and season to taste with pepper. Roll prosciutto up around filling and arrange on serving platter, seam side down. Garnish with fresh herbs if desired.


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  1. Melissa says

    Holy cow, I stumbled upon your blog {I don't even remember how!} and have fallen completely in love with it! Your recipes and pictures are AMAZING! I hope I can get my food pictures to look like this one day! I am your newest follower! :-)


  2. Joanne says

    By hook or by crook, I am making myself a HUGE batch of fig spread this summer when they are in season. Even if it costs me every organ in my body. And then I am going to make these and eat them possibly every day that ends in "y". ever and anon. And I will be so happy. Love this salty savory sweet thing going on.

  3. vanillasugar says

    oh my gosh i bought that same spread for a chutney pizza i made. it was so good. pricey but good.
    i can't do goat cheese. tried to like it but no go. isn't fig spread fun? have fun with the rest of it

  4. nhnoblitt says

    I love the fig almond spread from the Gracious Gourmet. It would also be wonderful with this recipe!

  5. Posti4 says

    Wow I was just looking at a beautiful jar of Fig spread today. I didn't get it cause I thought I would never use it up! Do you have any other uses?

  6. Laura says

    Ah – fig jam sounds absolutely amazing, especially when paired with the goat cheese! I've been craving some peppery arugula for some time now too… Basically you've got me salivating all over the computer for this one! Thanks for sharing!

  7. Kate Morgan Jackson says

    Posti4: there is a recipe in the blog archives for fig jam and cheese bites – that's definitely my other fave for using this heavenly stuff!

  8. Geoff says

    These look delicious! I love proscuitto but usually only have it during the holidays… This gives me a good excuse to enjoy it year round! This is such a wonderful, elegant and easy appetizer. Thanks for sharing.

    • Kate says

      You definitely can! Just take them out about 30 minutes before serving them so the cheese has a chance to soften up a bit.

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