Fig and Prosciutto Roll-Ups Recipe

If you’re looking for a fresh, elegant appetizer that’s just bursting with flavor, you’re going to love this Fig and Prosciutto Roll-Ups Recipe. Trust me, these little bites are fan-freaking-tastic—sweet figs, salty prosciutto, creamy lemon chevre, and peppery arugula all rolled into one perfect mouthful. Whether you’re hosting friends or just craving a fancy snack, this recipe will quickly become your go-to!

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Ingredients & Why They Work

Each ingredient in this Fig and Prosciutto Roll-Ups Recipe plays a starring role. I like how the salty prosciutto acts as a savory wrapper for the rich, creamy goat cheese and fruity fig preserves. Toss in some arugula for peppery freshness—and a little lemon juice to lift everything—and you’ve got a little party on a plate. When I shop, I make sure to pick thicker-sliced prosciutto because it holds together better when rolling.

• Prosciutto: Opt for thicker slices to keep your roll-ups from falling apart—it also gives a meatier bite.
• Lemon chevre: Softened is key here for easy spreading and that subtle citrus tang.
• Fig preserves: Choose good quality preserves that have visible fruit bits for authentic texture.
• Arugula: Fresh and peppery, it cuts through the richness and adds crunch.
• Extra virgin olive oil: Adds richness and helps the lemon juice coat the arugula nicely.
• Fresh lemon juice: Brightens up the whole roll-up and balances the sweetness.
• Fresh cracked black pepper: Sprinkle generously for a little kick.

Make It Your Way

One of my favorite things about this Fig and Prosciutto Roll-Ups Recipe is how easy it is to personalize. Sometimes, I’ll swap out the lemon chevre for honey goat cheese or add fresh thyme for an herbal touch. You can adjust the amount of fig preserves if you like it sweeter or lean into the pepper by tossing the arugula with a pinch of chili flakes. The possibilities are endless!

• Variation: I’ve made these roll-ups with fresh figs sliced thinly instead of preserves when figs are in season—deliciously fresh and a bit less sweet.
• Dietary tweak: You can easily swap prosciutto for turkey or chicken slices if you want a milder flavor or lower fat.
• Extra indulgence: Adding a drizzle of balsamic glaze before rolling adds a tangy sweetness I can’t get enough of.

Step-by-Step: How I Make Fig and Prosciutto Roll-Ups Recipe

Step 1: Prep and Slice Prosciutto

Start by slicing each piece of prosciutto in half lengthwise. Thinner strips make it easier to roll evenly without too much bulk. Lay them all out on a clean cutting board with the rounded side up—it’s easier to spread the cheese this way. This simple prep step sets the foundation for neat, compact roll-ups.

Step 2: Spread the Lemon Chevre

Using a butter knife or small spatula, spread about a teaspoon of lemon chevre on the rounded top of each prosciutto piece. One kitchen trick I’ve learned is to spread the cheese in an upward arc rather than a downward stroke—it clings better and creates a nice shape when rolled. Make sure your chevre is softened to room temperature to avoid tearing the prosciutto.

Step 3: Add Fig Preserves and Arugula

Next, add approximately 1/2 teaspoon of fig preserves over the goat cheese. Not too much, or the roll-ups can get sticky and hard to eat. Then lay a few fresh arugula leaves on top—this adds the perfect peppery crunch. Don’t be shy with the arugula; it helps balance the richness.

Step 4: Drizzle Olive Oil and Lemon Juice

Whisk together extra virgin olive oil and fresh lemon juice in a small bowl, then lightly drizzle this dressing over the arugula. This little step adds a bright, fresh note that really wakes up the flavors. Lastly, sprinkle fresh cracked black pepper on top before rolling everything tightly.

Step 5: Roll and Serve

Roll each prosciutto piece over the fillings firmly but gently. You want them tight enough so nothing falls out but not so tight that arugula wilts. I like to place them seam-side down on a platter for a beautiful presentation. You can serve immediately or pop them in the fridge—just let them come back to room temp before serving.

How to Serve Fig and Prosciutto Roll-Ups Recipe

Garnishes

I love to sprinkle a little flaky sea salt and a few more twists of black pepper right before serving. Sometimes a small drizzle of high-quality balsamic glaze over the platter adds that extra wow factor. A sprig of fresh thyme or rosemary on the side also makes for a lovely garnish and aroma.

Side Dishes

These roll-ups pair beautifully with a light, crisp white wine or sparkling water with lemon. For sides, I often serve up a simple mixed greens salad or a cheese board with crackers. If you want something heartier, roasted nuts or marinated olives also work perfectly alongside.

Creative Ways to Present

For parties, I’ve arranged these roll-ups in a spiral on a large platter with colorful edible flowers in the center—it’s a total showstopper. Another time, I threaded them onto small skewers with grape tomatoes and basil leaves for easy grab-and-go bites at a casual get-together. Play around with presentation to suit your vibe!

Make Ahead and Storage

Storing Leftovers

If you need to store leftovers, place the roll-ups in an airtight container lined with parchment paper to prevent sticking. Keep them in the refrigerator for up to 24 hours. Just know that the arugula will lose some freshness, so it’s best to enjoy these the same day if possible.

Freezing

Personally, I don’t recommend freezing this Fig and Prosciutto Roll-Ups Recipe because the texture of prosciutto and arugula doesn’t hold up well. The goat cheese and fig preserves might separate too, making the roll-ups less appetizing once thawed.

Reheating

These roll-ups are best served cold or at room temperature. If you must warm them slightly, do it gently—just a few seconds under a warming light or out of the fridge for 10-15 minutes works well. Avoid microwaving, as it can melt the cheese and soften the prosciutto too much.

FAQs

Final Thoughts

This Fig and Prosciutto Roll-Ups Recipe is honestly one of those little gems that feels fancy but comes together effortlessly. I’ve shared it at countless gatherings and always get asked for the recipe. Once you get comfortable with the simple assembly, feel free to experiment and make it your own—because food tastes best when you put a little “you” into it. So go ahead, whip these up and impress your friends or just treat yourself—you deserve it!

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