Prosciutto, Fig and Parmesan Rolls
Updated November 29, 2015
Craig Lee for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
10 very thin slices prosciutto
About ¼ pound Parmesan, sliced wafer thin
8 to 10 dried figs, stemmed and cut into about 3 strips each
Truffle or olive oil
Preparation
- Step 1
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.
- Step 2
Serve within 2 hours, drizzling truffle or olive oil on top just before serving.
Private Notes
Comments
Second time I made this I used fig marmalade, it was a much bigger hit than with dried figs.
Easy pretty and tasty. I added a good balsamic drizzle on top for a little punch
quick and easy appetizer. I used fresh figs and it worked out great.
Delicious and easy.
Make this for a party and everyone LOVED them. Unfortunately, forgot the drizzle of olive oil but no one seemed to notice. So easy & delicious!
Make sure prosciutto is not sliced too thin. Took a few tries to get the right balance of prosciutto/parm/fig.