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The starter, Mediterranean

Prosciutto rolls with goat cheese and figs

Prosciutto rolls with goat cheese and figs are a cold starter for 6, ready in 25 minutes of hands-on work. You roll them in the morning for the same evening, no cooking required, at €3.40 per person. The key is picking figs that are just ripe and rolling the prosciutto tightly.

Prosciutto rolled around creamy goat cheese and soft figs, finished with a drizzle of thyme honey, this is the sweet and salty starter everyone reaches for twice.

Prosciutto rolls with goat cheese and figs
For
6 people
Work
25 min
Total time
30 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€3.40
Calories per person
210 kcalcalculated by Kiloach, your weight coach

Thin slices of prosciutto wrap around creamy fresh goat cheese and a wedge of tender fig, playing on the contrast between salty cured ham, soft cheese, and sweet fruit. A drizzle of thyme honey and a scatter of crushed walnuts right before serving lift the whole bite into something more interesting than the usual starter.

It is a seasonal dish, best in summer and early fall when figs are at their best, suited to a dinner with friends or a slightly dressed up family meal. It pairs easily with a braised or grilled main course, since it stays light and cold with no cooking involved.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

In the morning, cut the figs, mash the peppered goat cheese, and roll all the rolls, then keep them covered in the fridge until serving. There is nothing left to do right before guests arrive, everything is already waiting in the refrigerator. At serving time, plate the rolls over the dressed arugula and finish with walnuts and warmed honey in just a few minutes.

The ingredients

6 people

Butcher

  • Prosciutto 12 slices

Dairy

  • Fresh goat cheese 200 g

Fruits and vegetables

  • Fresh figs 6
  • Arugula 80 g

Pantry

  • Thyme honey 2 tbsp
  • Walnuts 30 g
  • Olive oiloften in the pantry 2 tbsp
  • Ground pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Wash the figs and cut them into wedges.

    If the skin is thick, peel it off, otherwise leave it on for extra color.

  2. Mash the fresh goat cheese with a fork along with the pepper.

    Add a spoonful of cream if it feels too firm, it will spread more easily.

  3. Spread a thin layer of goat cheese on each slice of prosciutto, place a fig wedge on top, and roll up.

    Roll tightly starting from the shorter edge, it holds together on its own.

  4. Arrange the rolls on a plate, cover with plastic wrap, and chill.

    Keep the seam side down so they do not unroll.

When it's time to serveThe final touches, right in front of your guests.

  1. Plate the rolls over the arugula tossed with olive oil, scatter the crushed walnuts on top, and finish with a drizzle of honey.

    Warm the honey for 10 seconds, it will pour in thin threads.

Our tips to get it right

  • Choose prosciutto sliced thin but not too dry, it needs to stay pliable so it rolls without tearing.
  • Drain the goat cheese briefly if it looks watery, this keeps the prosciutto from getting soggy while it chills.
  • Crush the walnuts at the last minute so they stay crunchy instead of softening on the plate.

The variations

  • Swap the figs for firm pears in late fall, sliced into thin wedges so they roll just as easily.
  • For a vegetarian version, replace the prosciutto with thin slices of grilled, cooled eggplant.
  • To save time, layer the same ingredients in small glasses instead of rolling them, the flavor stays the same.

What to serve it with

  • A glass of dry, fruity white wine
  • Grilled country bread
  • Fresh grape juice for kids

Storage

The rolls keep for 1 day in the refrigerator, covered, though they taste best made the same day. They do not freeze well, the fresh goat cheese and figs would lose their texture.

Questions about this recipe

Can I use a different cheese instead of goat cheese?

Yes, fresh sheep cheese or well drained ricotta both work. Avoid anything too runny, the rolls would not hold their shape when sliced.

How do I keep the rolls from unrolling?

Roll tightly starting from the shorter edge of the prosciutto and place the rolls seam side down on the plate. The fridge does the rest by firming them up.

Can this starter be scaled up for more than 6 people?

Yes, the recipe multiplies easily, just keep the same ratio of cheese and fig per prosciutto slice. Use a large enough plate so the rolls do not crowd each other in the fridge.

Do the figs need to be very ripe?

No, figs that are just ripe work better, they slice cleanly into wedges without falling apart. Overripe figs release juice and make the prosciutto soggy.

Can prosciutto rolls with goat cheese and figs be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 4 steps, when it's time to serve, 1 step.

How long does it take to make prosciutto rolls with goat cheese and figs?

Allow 30 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in prosciutto rolls with goat cheese and figs?

About 210 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does prosciutto rolls with goat cheese and figs cost?

About €3.40 per person, that's €20.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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