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Prosciutto Rolls with Arugula and Figs Recipe

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This recipe for Prosciutto Rolls with Arugula and Figs, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Jordan
Added: Thursday, September 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. extra-virgin olive oil
2 T. fresh lemon juice
4 t. grated lemon peel
12 thin slices prosciutto (not paper-thin)
6 ounces soft fresh goat cheese (such as Montrachet), room temp.
16 dried black Mission figs, quartered
4 large bunches arugula, stems trimmed

Directions:
Directions:
Whisk oil, lemon juice and peel in medium bowl to blend. Lay prosciutto on work surface, spacing slices 2 inches apart. Spread cheese, evenly over prosciutto. Arrange figs over cheese, dividing and spacing evenly. Drizzle lemon mixture over. Sprinkle with pepper. Arrange 6 arugula leaves atop each prosciutto slice, alternating stems and tops and allowing tops to extend 1 inch over long sides of prosciutto. Starting at 1 short end of each prosciutto slice, tightly roll up as for jelly roll. Cut rolls crosswise in half. Transfer to platter. (Can be made 2 hours ahead. Cover with damp paper towels, then plastic; chill.)

 

 

 

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