Roulade of Prosciutto, Figs, Stilton and Goat Cheeses with Port

1. 1

   Soak figs in Port overnight.

2. 2

   Blend all cheeses in food processor until smooth.

3. 3

   Place large sheet of plastic wrap on work surface.

4. 4

   Arrange prosciutto slices on plastic, forming 8 x 10 inch rectangle and overlapping slices slightly.

5. 5

   Carefully spread cheese mixture over leaving a 1/2 inch border on all sides.

6. 6

   Season with pepper.

7. 7

   Drain figs; reserve Port.

8. 8

   Finely chop figs.

9. 9

   Sprinkle over cheese.

10. 10

    Roll prosciutto up tightly using plastic wrap as aid.

11. 11

    Wrap and refrigerate until firm, about 4 hours.

12. 12

    (may be prepared up to 1 day ahead) Bring reserved Port to the boil in a small saucepan.

13. 13

    Reduce heat and simmer until thick and syrupy and reduced to 1/3 cup, about 15 minutes.

14. 14

    Cool to room temperature.

15. 15

    Remove roulade from plastic.

16. 16

    Slice crosswise into 18 rounds.

17. 17

    Place 3 rounds on each plate.

18. 18

    Drizzle lightly with glaze.

* Per serving · 4 servings · Values may vary.

No additional tips available.