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Prosciutto Rolls<\/p>\nProsciutto Rolls<\/p>\n
<\/p>\n
2 T. extra virgin olive oil<\/p>\n
2 tsp. grated lemon zest<\/p>\n
1 T. fresh lemon juice<\/p>\n
6 ounces soft goat cheese, at room temperature<\/p>\n
2 cloves garlic, peeled and pressed through a garlic press (or finely minced)<\/p>\n
12 slices (not paper-thin) prosciutto, halved crosswise<\/p>\n
\u00bd C. fig preserves<\/p>\n
\u00bd bunch arugula, trimmed<\/p>\n
Freshly ground black pepper<\/p>\n
<\/p>\n
In a small bowl, whisk together the oil, lemon zest and lemon juice. Set aside. In another bowl, mix the goat cheese and garlic together until well blended. Set aside. Spread a layer of the goat cheese mixture on each piece of prosciutto, then spread a layer of fig preserves over the goat cheese and top with a few arugula leaves to cover the preserves. Drizzle some of the vinaigrette down the length of the prosciutto and add a light sprinkle of ground black pepper. Roll the prosciutto up around the filling and arrange on a platter, seam side down. Garnish with a slice of lemon if you wish.<\/p>\n","protected":false},"excerpt":{"rendered":"
Prosciutto Rolls 2 T. extra virgin olive oil 2 tsp. grated lemon zest 1 T. fresh lemon juice 6 ounces soft goat cheese, at room temperature 2 cloves garlic, peeled and pressed through a garlic press (or finely minced) 12 slices (not paper-thin) prosciutto, halved crosswise \u00bd C. fig preserves \u00bd bunch arugula, trimmed Freshly ground black pepper In a small bowl, whisk together the oil, lemon zest and lemon juice. Set aside. In another bowl, mix the…<\/p>\n