Prosciutto Rolls with Arugula, Dried Figs and Gorgonzola

  • Active Time 30m
  • Total Time 30m

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 the figs, port and sugar in heavy, medium saucepan. Boil until the port is reduced to a syrup, about 8 minutes. Transfer the figs and syrup to a bowl. Cool. (Can be made 1 day ahead. Cover and refrigerate.)

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

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

Recipe created exclusively for by Sarah Taverner.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4190

nutrition information per serving

2656 calories; 143g total fat; 157mg cholesterol; 1567mg sodium; 259g carbohydrates; 37g fiber; 46g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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