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Prosciutto Rolls with Arugula, Dried Figs and Gorgonzola

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Active Time:  30 Minutes
Total Time:  30 Minutes
Garnish the platter with fresh figs and grapes if desired.
16 dried black mission figs, each cut into 6 wedges
1 cup ruby port
2 tablespoons sugar
3 ounces soft fresh goat cheese, room temperature
2 ounces crumbled gorgonzola cheese
12 thin slices prosciutto
4 bunches arugula
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Combine figs, Port and sugar in heavy medium saucepan. Boil until Port is reduced to syrup, about 8 minutes. Transfer figs and syrup to bowl. Cool. (Can be made 1 day ahead. Cover and refrigerate.)

Mix goat cheese and Gorgonzola in small bowl until well blended. Lay prosciutto on work surface, spacing slices at least 3-inches apart. Spread 1 teaspoon cheese mixture evenly over each prosciutto slice. Arrange 4 to 6 fig wedges over cheese, spacing evenly. Drizzle a few drops of Port syrup over figs. Starting a 1 short end of each prosciutto slice, place 3 arugula leaves so that tops extend 1 inch over long side of prosciutto. Place 3 more leaves at opposite side, so that stems overlap in center and tops extend 1-inch over opposite long side.

Starting at short end with arugula, tightly roll up arugula in prosciutto. Cut rolls crosswise in half. Stand arugula rolls up on platter, so that arugula tops face up. Whisk oil, lemon juice and peel in small bowl. (Prosciutto rolls and lemon dressing can be made 8 hours ahead. Cover rolls with damp paper towels then plastic wrap; refrigerate. Let dressing stand at room temperature.) Drizzle small amount of lemon dressing in center of prosciutto rolls to moisten arugula and serve.

Recipe created exclusively for by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Calories: 2656
Fat. Total: 143g
Fiber: 37g
Carbohydrates, Total: 259g
Sodium: 1567mg
% Cal. from Fat: 48%
Cholesterol: 157mg
Protein: 46g
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