Another fantastic appetizer that will impress your guests! It’s my favorite combination of sweet, salty and creamy while a little bit crunchy on the outside. These little pockets of goodness taste like heaven!
This is so easy and quick to make that a child could do it. You can also prepare the little wraps in advance and leave them in the fridge until you’re ready to grill and serve, which is always fun since it’ll allow you to actually spend some time with your guests and not in the kitchen, preparing food 🙂
I usually serve 4 little wraps per person on a bed of arugula, but you could choose another way of serving them. For example, you could serve them individually on toothpicks as hors d’oeuvres or put them in little asian-style spoons on a little bit of alfalfa sprouts. Please share your ides with me!
- - 4 slices of prosciutto, cut lenghtwise.
- - 2 fresh figs, quartered
- - about 2 oz. goat cheese, semi creamy (but not the spreadable kind)
- - A small bunch of babt arugula ( or any other leafy green that you prefer)
- - Extra virgin olive oil
- - 1tbsp maple syrup (or honey)
- - 1 tsp balsamic vinegar
- On a working surface, put a quarter fig and about 1 tbsp of goat cheese in the middle of each slice of prosciutto and then roll up to form a ball, making sure that only the prosciutto is visible. That will ensure that all the good cheese stays inside when you grill them.
- (You can prepare all the wraps, put them on previously soaked skewers and leave them in the fridge for up to about 24 hours before proceeding to the next step. If you keep them too long in the fridge though, the figs might start to wilt.)
- Drizzle with olive oil and the maple syrup. Grill about 2 minutes per side or until you see a nice caramelized crust on the prosciutto.
- Arrange the arugula leafs on 2 plates, drizzle with a bit of olive oil and balsamic vinegar and dispose the un-skewered prosciutto wraps on top.