Best Prosciutto Fig And Parmesan Rolls Recipes

FIG & PROSCIUTTO ROLL UPS

Steps:

• Slice prosciutto in half then layout 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 drizzle remaining dressing on top. Serve immediately or store in the refrigerator until ready to serve.

SWEET AND SAVORY PROSCIUTTO ROLL-UPS

Steps:

• Lay prosciutto slices on a large cutting board.
• Place goat cheese into a small bowl and mix until creamy and spreadable. Lightly spread goat cheese on each slice of prosciutto. Top with a thin layer of fig preserves and sprinkle with crushed pine nuts.
• Starting from one end, roll each prosciutto slice up into a tube. Place on a small platter and serve.

ROASTED FIGS AND PROSCIUTTO

Steps:

• Preheat the oven to 425 degrees F.
• Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
• Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

PROSCIUTTO AND PARMESAN PINWHEELS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
• Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.
• Bake 10 to 12 minutes.

PROSCIUTTO AND FIG-JAM SANDWICHES

Steps:

• Cut baguette into four 5- to 6-inch-long pieces; split each piece horizontally, leaving one side intact. Spread all bread halves with fig jam; layer bottom halves with prosciutto, cheese, and arugula. Fold halves together, and serve.
• Fig Jam
• In a medium saucepan, combine figs with sugar and the water. Bring to a boil, stirring to dissolve sugar. Reduce heat. Cover and simmer until almost all liquid has evaporated and figs are very tender, about 20 minutes.
• Transfer mixture to a food processor; add lemon juice. Puree until smooth (if mixture is too thick, add up to 1/4 cup additional water, a little at a time). Jam can be refrigerated up to 1 month in an airtight container.

FIG AND PROSCIUTTO APPETIZER BITES

Steps:

• Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle.
• Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up.
• Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.

PROSCIUTTO, FIG AND PARMESAN ROLLS

Steps:

• Cut each piece of prosciutto in half the long way; on each piece, put a slice of Parmesan and a strip of fig. Roll up the long way, pressing so meat sticks to itself. Cover with plastic wrap if not serving right away.
• Serve within 2 hours, drizzling truffle or olive oil on top just before serving.