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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


  1. Whisk oil, lemon zest and lemon juice together in a small bowl, and set aside. Mix goat cheese and garlic in another small bowl.
  2. 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.
  3. *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.