Fig & Prosciutto Roll Ups will be a smash hit at your next party. Gluten free, easy to assemble, and bursting with sophisticated flavor!
Recently I had a few of friends over and was stressing ahead of time about what to feed them.
Food bloggers — they’re just like us!
Torn about what to serve, my husband took the wheel and steered me in the direction of Fig & Prosciutto Roll Ups, because OF COURSE!
These chewy, savory-sweet, creamy roll ups are always a smash hit when we serve them. They’re easy yet elegant and fly off the platter.
Thin slices of prosciutto are slathered with softened lemon goat cheese and sweet fig spread then topped with delicate arugula and drizzled with lemon dressing. After a final flourish of cracked black pepper, the one bite delights are rolled then served drizzled with the remaining dressing.
So sophisticated yet beloved by all. My biggest piece of advice is to buy double the amount of ingredients because half of these fresh and easy appetizers usually disappear before company arrives!
As I mentioned, these Fig & Prosciutto Roll Ups are super simple and only call for a handful of ingredients.
Cut sliced prosciutto in half then peel the layers apart and place them on a cutting board. Next smear softened lemon or plain goat cheese in an upward arc on the curved end of the prosciutto.
If you can’t find lemon chevre you can absolutely use plain, or truly whatever flavor catches your eye. Honey is fantastic too!
Next smear about 1/2 teaspoon fig preserves on top of the goat cheese.
Fig preserves or spreads are usually buy the speciality meats and cheeses at the grocery store. I like this Dalmatia brand, as well as Divina Fig Spread.
Finally, place a few leaves of arugula on top then drizzle with a super simple dressing of extra virgin olive oil mixed with fresh lemon juice. Add a crack of fresh black pepper then roll.
The prosciutto has a slightly tacky texture that sticks to itself so no toothpick is needed to hold the rolls together.
Finish with the rest of the ingredients – you’ll get about 20 rolls total – then drizzle with the remaining lemon dressing and a flourish of cracked black pepper. Serve immediately or store in the fridge until it’s party time!
You can make these delicious, decadent, ultra-devourable bites up to several hours ahead of time – they’ll keep perfectly in the fridge.
I just love how they feel so fancy yet take minutes to make. Enjoy!
Ingredients
- 2, 3 oz packages prosciutto, look for thicker sliced prosciutto
- 4 oz lemon chevre, or plain, softened to room temperature
- 1/2 cup fig preserves
- 2 cups arugula
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh lemon juice
- fresh cracked black pepper
Directions
- Slice each piece of prosciutto in half then lay out on a cutting board. Spread about a teaspoon of goat cheese on the rounded top of the prosciutto (works better to spread the goat cheese in an upward arc vs a downward arc.) Spread about 1/2 teaspoon fig preserves on top, then add a few arugula leaves.
- In a small bowl whisk together extra virgin olive oil and lemon juice then drizzle over the arugula. Top with cracked black pepper then roll. Repeat with remaining ingredients then serve.
Notes
- Serve immediately or store in the refrigerator until ready to serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
How much in advance can I make them? 24 hours is Ok’s?
I would stick to up to a couple hours in advance!
Do you think I could make these 24 hrs ahead of time? Or would the arugula get soggy?
Hmmm, I think it’s worth a try – I bet the arugula would hold up!
These were amazing! I made them for book club last night. I found it easier to just fold one piece of prosciutto in half instead of cut it. This also made it a little thicker since my prosciutto was thin. Thanks for the wonderful recipe.
Made these for a New Year’s Eve party and they were such a hit :) Thank you for this recipe!
So glad to hear! They are one of my all-time favorite appetizers. :)
These look delicious and looking forward to making them. Any suggestions for a different cheese? I have an allergy to Goat cheese/milk but everything else about this recipe looks like something that would be DEVOURED in our house!
Kristin, I found La Quercia at Ankeny Hy-Vee #2 at their Deli counter and you can have them slice it as thick as you like! No lemon chevre tho! :(
What a great idea – I never thought to check the deli counter to see if they had full pieces of it! Thanks for the tip!
I have been craving this recipe ever since I saw this post. Making it this weekend, thanks for the recipe!
I just made these for a light lunch for my husband & I. SO DELICIOUS! They were gone in minutes. Thank you for such a simple yet fancy recipe! :)
I made these last night (using plain goat cheese & added some fresh minced garlic-we LOVE garlic at our house). They were awesome! I had to stop myself from eating each one as I finished making it just so I could put them on a plate for my husband and me to share. Oops! ;o)
My Mum makes an amazing version of this, take a dried (or I guess fresh would be divine too) fig, cut in half and stuff with the goat’s cheese, wrap with a piece of the prosciutto.
This is my long time favorite! Never gets old and everybody loves them!
BUT, I use to put the rolls in a dish, then drizzle a bit of honey or balsamic on top of them and pop them in the oven a couple of minutes until the prociutto is crisp and the cheese is slightly melted (skip the rucola if heaten). Serve on top of a simple salad (lots of rucola!) with fresh figs or pine nuts as a starter or lunch, or cut the rolls into pieces and serve as fingerfood or tapas.
Greetings from Sweden, and thanks for a great blog!
Lisa
These look amazing! I heart prosciutto! Did you find all of your ingredients at Hy-Vee? Can’t wait to make these!
These remind me of my prosciutto wrapped asparagus, which are to die. Quick 90 second blanch of the asaparagus, shock in ice water, smear a little cream cheese on 1/2 slice prosciutto, and wrap it all up. If the asparagus spears are really skinny I’ll put 2-3 in one roll.
And now I’m thinking that a little fig preserve would probably be good in there too! :)