Prosciutto Goat Cheese Rolls with Fig Preserves and Arugula for #SundaySupper

by Dorothy Reinhold on December 16, 2012

Print This Post Print This Post Prosciutto Goat Cheese Rolls with Fig Preserves and Arugula on Shockingly Delicious. Recipe here:

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!

Prosciutto Goat Cheese Rolls with Fig Preserves and Arugula on Shockingly Delicious. Recipe here: say let’s just go ahead and declare that appetizers can be dinner. Are you with me?

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.

Michelle Taub enjoys a Prosciutto Goat Cheese Rolls with Fig Preserves and Arugula. Recipe here: made it for my friend Teri, who was throwing herself a birthday party, and you can see that it was well received! My pal Michelle kept sneaking them. (I find that endearing.)

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!

Wine tasting party for Teri

Guests Cindy Gesner and Michelle Taub guard the appetizers from the rest of us.

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


  1. 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.Assembling the Prosciutto Goat Cheese Rolls with Fig Preserves and Arugula on Shockingly Delicious. Recipe here:
  2. 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.
  3. Makes 24.


Prosciutto Rolls in Saveur magazine.

Note on Just Jan’s

Just Jan's Kadota Fig Fruit Spread 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)
My rating 5 stars:  ★★★★★

Note on #SundaySupper

Here’s a list of all the recipes I have brought to our #SundaySupper virtual meals so far. Browse through them…lots of good ideas in here!

{ 14 comments… read them below or add one }

The Wimpy Vegetarian December 16, 2012 at 4:56 pm

This could be dinner for me. I love the use of fig preserves in these little roll-ups; I need to see if I have any more from the batch i made last fall. Thanks!!


Bea December 16, 2012 at 4:53 pm

I am with Renee 🙂 – Sounds fantastic!!!


Katie December 16, 2012 at 4:51 pm

Oh my goodness…this combo sounds to die for! I am a huge fan of each of those ingredients…combine them? YES!!!


Tara December 16, 2012 at 2:10 pm

My mouth is watering now. I have to go get something to eat STAT!!!


Paula @ Vintage Kitchen December 16, 2012 at 1:44 pm

I LOVE every single ingredient in these appetizers! I want the 24 for myself!


CookUnderwriter December 16, 2012 at 12:39 pm

Looks tasty and the ingredients OMG fabulous…


Soni December 16, 2012 at 11:38 am

Love love love this!! Looks and sounds amazing 🙂 Def be trying this one!!


Patti December 16, 2012 at 9:11 am

Although I’m not a big fan of goat cheese, I’m sure these are amazing with that fig jam!


Chung-Ah | Damn Delicious December 16, 2012 at 9:08 am

Oh my goodness – you’ve combined al of my favorite ingredients into one gorgeous appetizer. This is definitely a must-make!


Jen @JuanitasCocina December 16, 2012 at 8:53 am

If you made these, I’d commandeer them all! YUM!


Renee December 16, 2012 at 6:53 am

Serves 12? Not if I’m around. I know I would have to eat at least 3 or 4 of them. Appetizer heaven!!!


Shannon December 16, 2012 at 6:25 am

These sound amazing! Who needs ham roll-ups when these are just as easy to make? Must try soon.


Marla Meridith December 16, 2012 at 4:45 am

These are fun + pinned!


Dorothy December 16, 2012 at 4:50 am

Thanks, Marla! They ARE fun to eat!


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