Some of the best things in life are the things you eat. This wonderful little treat, Prosciutto fig rolls, is a magical juxtaposition of three of those things.
I can remember the first time I ever tried prosciutto. I was 19 years old, working as a dishwasher in a little mom & pop pasta place.
Now, I only vaguely remember the first time I tried goat cheese. I was in my early-20’s; the mystique and prejudices I had held about it melted away when I found it was similar to cream cheese (I love cream cheese).
Growing up as a Canadian kid in the suburban middle class, the only reference I had to figs were Newton biscuits and the leaves worn in the Garden of Eden. If you had asked me to draw a picture of a fig, you’d have been mightily disappointed. Thus I never really encountered a fig, fresh or otherwise, until I was in my mid-late 20’s.
Fast forward to my early 30’s where I was working in the home arena of a professional hockey team. One of the chefs asked me to plunder the miscellaneous shelf in the cooler and help him cobble together an appetizer plate to send up to the General manager’s private box.
What I pieced together through tinkering about with the motley assortment of ingredients in those next few moments were akin to a large gossamer curtain being pulled aside and stepping into a much more acutely aware state of being…. Needless to say, the GM of that NHL franchise only got about half of the prosciutto fig rolls that I had constructed..
Skip ahead to a few years later when I’m running my own modest catering outfit. Prosciutto fig rolls were one of the biggest sellers in the repertoire I offered to our clients. These simple, easy and delicious little mash-ups can be enjoyed alone as an amuse-bouche or can liven up any appetizer/charcuterie tray with minimal fuss and maximum gratification.
Prosciutto Fig Rolls
- Proscuitto sliced
- Goat cheese
- Calimyrna figs dried, halved
- Pistachios (optional)
- Remove the stems from the figs, cut the figs in half (cut them in quarters if they're big or you want to dial down the fig flavor).
- Slice and form the goat cheese into logs roughly the size of your pinky finger; or a bit bigger, depending on your taste (or if you have really small fingers). The logs should be no longer than the prosciutto slices are wide.
- Place the cheese on the prosciutto slice; not in the center, but at about the 1/4 length mark (see the video attached).
- Place the two halves of each fig snugly against the cheese.
- If you choose, this is where the pistachios get pressed in alongside the fig halves.
- Gently roll the prosciutto firmly; be careful not to tear it.