As our nation grieves for the families in Connecticut, it might seem disconcerting for us in the food blog world to urge you to keep on going. Keep on making Sunday dinner for your families, embrace them and draw them close to you at the Sunday dinner table, especially in these tough emotional times. The best way for all of us to recover our stability is to focus on family and celebrate the relationships we have that we hold dear. We’re sharing our dishes around the family table today, but our #SundaySupper Twitter chat held each week is cancelled today in honor of the victims and their families.
In that spirit, I offer possibly the best appetizer I have made in forever. This roll combines salty prosciutto, tangy, earthy goat cheese, sweet fig, peppery arugula and aromatic lemon and garlic to make a party in your mouth! Truly!
Prosciutto cigar anyone? Yes please!
This one would make a perfect Christmas, New Year’s or holiday-time appetizer. You would be the hero of the party if you brought these.
In addition, I made Tapenade, which also went over well. That’s another wowser flavor that makes an easy party appetizer.
We were having a wine tasting, with many delicious appetizers brought by guests, and may I just recommend that as a party theme? Major success!
The recipe makes 24. I could lie and say it serves 24, but really, it serves no more than 12, because each person is going to eat one, and then grab another one immediately.
Oh, who am I kidding? It serves you and me, and that’s it!
Recipe: Prosciutto Goat Cheese Rolls with Fig Preserves and Arugula
Summary: This appetizer is a party in your mouth, with salty prosciutto, tangy goat cheese, sweet fig, peppery arugula and aromatic lemon and garlic.
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons grated lemon zest
- 1 tablespoon fresh lemon juice
- 6 ounces soft goat cheese, at room temperature
- 2-3 cloves garlic, peeled and minced
- 12 slices (not paper-thin) prosciutto, halved crosswise
- 1⁄2 cup fig preserves (I used Just Jan’s Kadota Fig Fruit Spread)
- 1⁄2 bunch arugula, trimmed
- Freshly ground black pepper
- Whisk oil, lemon zest, and lemon juice together in a small bowl and set aside. Mix goat cheese and garlic together in another small bowl and set aside.
- Spread a thin layer of the goat cheese mixture on each piece of prosciutto, spread a thin layer of fig preserves over cheese, and top with 1–2 arugula leaves. Drizzle with some of the lemon vinaigrette and season to taste with pepper. Roll prosciutto up around filling and arrange on serving platter, seam side down. Garnish platter with parsley, if you like.
- Makes 24.
Prosciutto Rolls in Saveur magazine.
Note on Just Jan’s
This is a premium local preservers maker who uses local fruit, a minimum of sugar, a splash of lemon juice and some pectin. That’s it! Jan can’t call it jam because the sugar content is too low to be classified as jam, so it gets labeled “spread.” That works for me, because less sugar means more fig flavor. She has other spreads, including raspberry, pomegranate, a zippy mango chipotle and apricot, for example. They are the truest, purest flavors you can imagine! I recommend them highly. Just Jan’s sent a sample of the Kadota Fig Fruit Spread for recipe testing.
Preparation time: 30 minutes
Number of servings (yield): 12
Culinary tradition: USA (Nouveau)
Note on #SundaySupper
This Sunday, our #SundaySupper group is celebrating the season by bringing you a variety of cocktails and beverages, tapas and treats sure to please your guests. We urge you, especially now, to hold tight to your family and friends, and celebrate the relationships you have, around the dinner table. Join us as we move forward now as we are in need of some holiday cheer. Try something from our menu below.
- Glühwein from Magnolia Days
- Cookies-n-Cream Cocktails from The Urban Mrs
- Cranberry Fizz from Dinners, Dishes and Desserts
- Rosemary Orange Punsch from Galactopdx
- Candy Cane Martini from Hezzi-D’s Books and Cooks
- Raspberry Hot Chocolate from Momma’s Meals
- Chocolate Peppermint Eggnog from The Daily Dish Recipes
- Jamaican Sorrel from The Lovely Pantry
- Chocolate Peanut Butter Hot Chocolate Spoons from Chocolate Moosey
- Homemade Eggnog from Flour on my Face
- Moroccan Mint Tea from MarocMama
- Cherry Bomb from Noshing with the Nolands
- Wassel from There And Back Again
- Cranberry Sparkler Mocktail from Cupcakes & Kale Chips
- Pomegranate Cosmo from Supper For A Steal
- Poinsettia Mimosas from Big Bear’s Wife
- Mulled Wine: Spiked and Steamy from Daddy Knows Less
- Poinsettia Cocktails from The Catholic Foodie
- The Red Carpet Diva from Cooking Underwriter
Holiday Appetizers or Hors d’oeuvres
- Cheese Ball Wreath from The Meltaways
- Caramelized Onion and Goat Cheese Tarts from My Catholic Kitchen
- Prosciutto Goat Cheese Rolls with Fig Preserves and Arugula from Shockingly Delicious
- Muenster and Spinach Pinwheels from That Skinny Chick Can Bake
- Drunk Moose Meatballs from The Foodie Army Wife
- Smoked Salmon Blinis with Cranberry-Spiced Feta from Chattering Kitchen
- Sticky Wholegrain Mustard & Ginger Cocktail Sausages from girlichef
- Potato Leek Soup from What Smells So Good
- Cheesy Mushroom Pull Apart Bread from Small Wallet Big Appetite
- 5 Quick & Easy Appetizers for Your Holiday Party from Webicurean
- Bacon Peanut Caramel Corn from Gotta Get Baked
- Crostini topped with Voodoo Chicken Cream Dip from Country Girl in the Village
- Mushroom Strudel from Vintage Kitchen
- Roxanne’s Shrimp & Andouille Sausage Queso Dip from The ROXX Box
- Herbed Holiday Party Mix from Curious Cuisiniere
- Old fashioned Swedish Meatballs from I Run For Wine
- Cheesy Chicken Broccoli Bites from Cindy’s Recipes and Writings
- Fried Green Beans with Wasabi Ranch from Juanita’s Cocina
- Salsa Baked Cheese from Home Cooking Memories
- Cookie Dough Dip from The Cookie-A-Day Challenge
- Parmesan Onion Rounds from Kudos Kitchen by Renee
- Lip-smacking Cranberry Cocktail Meatballs from In The Kitchen with KP
- Hot Spinach Parmesan Dip from Comfy Cuisine
- Indian Spiced Tuna Balls from Soni’s Food
- Onion marmalade with Bacon from Ruffles and Truffles
- Sweet Potato Dip from Mama’s Blissful Bites
- Festive Cucumber & Ginger Sushi Rolls from The Ninja Baker
- Baked Brie from Family Foodie