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 

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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