Prosciutto, Fig, Arugula and Goat Cheese Roll-ups with Honey

Prosciutto Fig

It’s November and there are baskets of figs for sale in our market.  As a transplant from northern Europe, I find this positively decadent.  I was shopping yesterday for an autumn dinner, thinking of apples, braising meat, a turnip or two. I rounded the corner in the produce department, and there they were:  baskets and baskets of plump purpley-green tinged figs  And they didn’t even look sad or weary from lengthy storage or intercontinental jet travel.  These were the real ripe deal – all perky, fresh and plump.  So, of course, I had to have them.

FIgs and Prosciutto
And this is what I made with what I had at home in my refrigerator:

Prosciutto, Fig, Arugula and Goat Cheese Roll-ups with Honey
Makes 16

8 slices prosciutto, cut in half horizontally
8 small figs, halved or 4 large figs, quartered
2 cups arugula leaves, washed and dried
1/3 cup soft mild goat cheese
Freshly ground black pepper
Runny honey

Lay prosciutto slice on work surface.  Arrange 1-2 fresh arugula leaves at one end.  Place fig on top of arugula.  Spoon one teaspoon goat cheese over fig and arugula.  Sprinkle with a pinch of pepper.  Roll up prosciutto from end with fig.  Arrange on serving plate.  Repeat with remaining ingredients. (Roll-ups can be prepared 3 hours ahead of serving.  Cover loosely with plastic wrap and refrigerate.  Allow to come to room temperature before serving.)  Lightly drizzle honey over roll-ups before serving.