Proscuitto Rolls

MAKES 24

In Savannah, Georgia, elaborate parties are a winter holiday tradition. We found these delicious rolls while attending one such soiree. Our hosts, Jim Burke and Doug Orr, garnished the dish with parsley and pyrocanthus berries, but please note that the latter, while pretty, are toxic.

2 tbsp. extra-virgin olive oil
2 tsp. grated lemon zest
1 tbsp. fresh lemon juice
6 oz. 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
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.

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.

This recipe was first published in Saveur in Issue #71