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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (73g) Recipe makes 6 servings The following items or measurements are not included below: 12 slices prosciutto 1/2 bunch arugula |
||
| Calories 81 | ||
| Calories from Fat 32 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.6g | 5% | |
| Saturated Fat 2.2g | 10% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 29mg | 1% | |
| Potassium 159mg | 4% | |
| Total Carbohydrate 12.5g | 4% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 10.4g | ||
| Protein 1.2g | 2% | |
Fig, Arugula and Prosciutto Rolls
SERVES 6 -8 , 24 pieces
Ingredients
- 12 slices prosciutto
- 1/4 cup deli cream cheese (splurge here)
- 6 large fresh figs, halved (or 8 dried)
- 1/2 bunch fresh arugula
- freshly cracked black pepper
Directions
1
On a clean work surface or a sheet of wax paper, lay out slices of prosciutto. Spread each with 1 teaspoon (5 mL) cream cheese.2
On each one, lay 2-3 leaves of arugula on top of cream cheese, with leaves extending beyond prosciutto on both ends.3
Top each with fig half and sprinkle with black pepper.4
Roll tightly, cover with plastic wrap and refrigerate for at least 30 minutes. Slice each roll in half. Stand on cut end on serving platter.
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- Preparation > Time to Make > < 60 mins
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