Fresh Figs With Goats Cheese, Arugula Wrapped In Prosciutto


Photo: Eva Taylor

About

This is a wonderful fresh tasting and relatively light appetizer. The sweetness of the fresh figs works really well with the creaminess of the goats cheese and the saltiness of the prosciutto. Make sure your prosciutto is sliced see through thin so it's not chewy! They were 2 for 99ยข at the local No Frills, so I couldn't resist! I saw this on a show on Food TV a few years ago and they have been in my repertoire ever since. I have adapted it for my taste, of course! Check it out at my blog .

Yield:

24.0 pieces

Added:

December 10, 2009

Creator:

Related Cooking Videos

Add comment

Print This RecipePrint This Recipe

Ingredients

6 Fresh figs (firm but ripe)
3 ounces room temperature goats cheese
24 mini baby arugula leaves
8 slices of proscuitto about 3" x 6"

Preparation

1
Clean figs, remove stem and slice lengthwise into quarters.
2
Slice prosciutto into three long strips each.
3
Wash and dry arugula leaves, removing hard stems.
4
Spread about 1 tsp of room temperature goats cheese at one end of each prosciutto slice, add the fig fat side down, add the arugula so it fans outward and roll up into bite-size portions. Repeat until all ingredients have been used.
5
Store in the fridge with cello wrap, bringing to room temperature about a 1/2 hour before serving.
6
Enjoy!

Related Recipes