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Fall Prosciutto Roll-Ups

PREP TIME
5 mins
RATE THIS RECIPE
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PREP TIME
5 mins
RATE THIS RECIPE
(0)

Ingredients

Roll-Ups
  • 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)
  • Dressing
  • 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
  • Chef notes

    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.

    Preparation

    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.

    To serve:

    Spoon the dressing over the rolls and serve.