- 16 slices prosciutto
- 2 4-ounce logs chevre goat cheese
- 1/2 cup dried figs, thinly sliced
- 1 cup baby arugula
- 2 medium Fuji apples, cored and cut into wedges (8 wedges per apple)
- 1 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1/4 teaspoon ground sage
- 1/2 teaspoon salt
- 1 pinch freshly ground black pepper
- 1 tablespoon lemon juice
I love entertaining and spending time with my guests instead of being cooped up in the kitchen. This recipe is so simple (yet so delicious), I can knock it out in just a couple minutes and have the rest of the evening to socialize.
Technique tip: Keep your prosciutto cold until you have all your other ingredients ready. If you try to roll up room-temperature prosciutto, you'll have a hard and very frustrating time.
Swap option: Try Bosc pears instead of apples, or during the summer months, try melon.
For the roll-ups:1.
Lay the prosciutto slices out flat on a cutting board. Put 1-2 teaspoons of chevre in the center of each slice. Top the cheese with a slice or two of fig and then a pinch of arugula leaves.2.
Lay a wedge of apple on the arugula and roll the prosciutto up and secure with a toothpick.3.
Place the rolls on a serving platter and set aside.
For the dressing:
Combine all of the ingredients for the dressing in a Mason jar. Shake it until well-combined.
Spoon the dressing over the rolls and serve.