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by on March 31st, 2012

Prosciutto Rolls with Fig Preserves

What delicious foods we have been eating here in France.

These are as delicious as they look and is one of the recipes I made before leaving for France.

I was hoping to post pictures of what we are eating in France each day but I’m not sure if I will be able to figure out my new iPad (got it the day we left for Paris and I was in line at the Apple store at 7:00 a.m.) before I get there.

So, here we are in France and this is our last day. We are back in Paris and will be leaving tomorrow. We have tried our best to try some of everything they had to offer.

In one of my Saveur magazines recently was a special supplement on The Wines of the Rhone Valley and my first thought was “hey, that’s where we are staying our second week in France” and one of our day trips will be to go check out the wineries in the Rhone Valley area. This recipe was in a supplement to the magazine and I’m not changing one thing about it. Why mess with perfection.

The wine that was paired with this appetizer was Cotes du Rhone Coup de Coeur: Domaine de la Janasse, 2010 (a white)

What yummy ingredients.

The goat cheese may need to be softened a little in the microwave so it will spread easily over the proscuitto. Then top with some of your fig preserves.

So, my mistake on this recipe (because I was in a hurry) was I put the chopped garlic in the lemon vinaigrette and it was suppose to be mixed in with the softened goat cheese. Still tasted good though.

Beautiful little appetizer. You could pick up the extra arugula if you want and eat it with the roll.

Prosciutto Rolls with Fig Preserve

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 prosciutto, halved crosswise*
1/2 c. fig preserves
1/2 bunch arugula, trimmed
freshly ground black pepper

Whisk oil, lemon zest and lemon juice together in a small bowl, and set aside. Mix goat cheese and garlic in another small bowl.

Spread a thin layer of the goat cheese mixture on each piece of proscuitto; spread a thin layer of fig preserves over cheese, top with 1-2 arugula leaves. Drizzle with some of the lemon vinaigrette and season to taste with pepper. Roll prosciutto around filling and arrange on serving platter, seam side down.

*I wouldn’t have the proscuitto cut too thin because it was kind of hard to spread the goat cheese on it without tearing. If you have it cut thiner, then I think you need to cut the roll into two pieces so it will be a one bite appetizer.

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