Prosciutto roll-ups are the perfect appetizer. Salty strips of prosciutto wrap around leafy arugula sprigs, crispy fennel spears and nutty Parmesan shavings, binding the vegetables together in an edible cocoon basted with lemon and garlic infused oil. This is the best kind of finger food – healthy, fresh and seasonal.
Feel free to fiddle with the ingredients and take advantage of the season’s produce. Be sure to include a leafy green, a crisp vegetable and cheese for a variety of textures. Other suggestions would include a combination of basil or mint leaves, blanched asparagus spears or crispy pear slices, and pecorino, gorgonzola or manchego cheese.
Prosciutto Roll-ups with Arugula, Fennel and Parmesan
Makes 24 roll-ups
1/4 cup extra-virgin olive oil
1 small garlic clove, minced
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely grated lemon zest
12 slices of prosciutto, halved lengthwise
2 cups baby arugula leaves, washed
1 large fennel bulb, fronds removed, sliced in half lengthwise, each half thinly sliced, lengthwise
4 ounces Parmegiano-Reggiano cheese, thinly shaved
Freshly ground black pepper
Whisk oil, garlic, lemon juice and zest together in a small bowl.
Place one prosciutto slice on work surface, long side parallel to the edge. Place several arugula leaves at one end. Top with several fennel slices and a few shavings of cheese. Drizzle with a 1/2 teaspoon of the oil. Sprinkle with pepper. Starting at the filled end, roll up the prosciutto. Place seam-side down on a platter. Repeat with remaining slices. Brush the roll-ups with a little of the oil. (May be prepared up to 4 hours in advance. Cover loosely with plastic wrap and refrigerate. Bring to room temperature to serve.)
12 thoughts on “Prosciutto Roll-ups with Arugula, Fennel and Parmesan”
Yum! This looks delish! I love proscuitto and arugula and I am sure the addition of fennel is fab! Thanks for sharing!
This looks like the perfect appetizer! Elegant and simple!
Mmm, if I were a guest I would take one look at that plate, find a tiny flaw in the rolling and insist on helping you polish off the whole plate! Yum. OK, really no flaws, I’d have to just be rude and eat too many!
These look delicious! I love proscuitto but usually only have it during the holidays… This gives me a good excuse to enjoy it year round! This is such a wonderful, elegant and easy appetizer. Thanks for sharing.
Oh, my! What a beautiful and tasty appetizer! I love proscuitto wrapped around anything…so this is surely a winner!!!
Lynda – I love how you’ve done this with fennel and arugula, two of my favorite ingredients. I’ve made the asparagus-arugula version of this many times, though not with the vinaigrette, which sounds divine. These would be perfect with a crisp glass of wine or champagne before dinner. – S
This looks dangerously good. And that plate! I love it.
Thanks so much for your comments, everyone!
I’ve made prosciutto roll-ups with asparagus, but never once thought of using fennel or pear. Love these ideas!!
hmmp.. absolutely amazing, especially when paired with the goat cheese! I’ve been craving some peppery arugula for some time now too… Basically you’ve got me salivating all over the computer for this one! Thanks for sharing!
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