Fresh Figs With Goats Cheese, Arugula Wrapped In Prosciutto

1. 1

   Clean figs, remove stem and slice lengthwise into quarters.

2. 2

   Slice prosciutto into three long strips each.

3. 3

   Wash and dry arugula leaves, removing hard stems.

4. 4

   Spread about 1 tsp of room temperature goats cheese at one end of each prosciutto slice, add the fig fat side down, add the arugula so it fans outward and roll up into bite-size portions. Repeat until all ingredients have been used.

5. 5

   Store in the fridge with cello wrap, bringing to room temperature about a 1/2 hour before serving.

No additional tips available.