The holiday festivities are definitely here! Can you believe Christmas is just a week away?! If your schedule looks anything like mine, you have parties to attend, holiday baking to partake in, and gifts to wrap (or get!). While hectic at times, I truly love all the excitement and anticipation leading up to Christmas.
This past weekend, Philip and I broke out our “Hoerr Family Confectionery” candy making tub and spent the weekend making our annual homemade chocolates and candy. The caramel came out on the first try, so I’m calling it a win! I think we’re slowly starting to get this whole thing down!
I love making the candy and the tradition of doing it every year, but I think what I love even more is being able to work side by side with Philip in the kitchen (a rare occurrence!) and boxing up the finished products to gift to our neighbors.
And this year it was even more exciting to box up our chocolates to give away, because we upgraded our logo! Philip’s brother graciously made us a new design that we turned into a stamp. It feels so legit. ;) We’re going places, I can tell.
While this past weekend we were busy in the kitchen, last week we were having fun jumping from one holiday event to the next. I made this salsa for one of the parties (I can always guarantee on it being a big hit no matter who is at the party) and a couple days later whipped up these Fig & Goat Cheese Prosciutto Wraps for another get together we were going to for an appetizer. Fast and fancy is what I like to call these little roll ups.
Seriously, if you’re wanting to step up your appetizer game without a lot of effort, these wraps are for you. Plus, anything with prosciutto is guaranteed to be delicious. Since there are so few ingredients, make sure to get good quality prosciutto. It definitely is the star! That said, the slight tang of the goat cheese with the sweetness of the fig preserves compliment each other so well, it leaves you wanting just one more. ;) Even the cracked pepper is detected in each bite and gives you that extra pop of flavor. The savory/sweet/salty combo is all accounted for in these cute little wraps.
If you’re still not sold, these wraps can be made in advance! (*praise hands*) Anybody else always pushing it to the last minute and constantly running short on time? Oh good, I’m glad I’m not the only one. ;) I made all of these the night before, short of the final step of laying them on a bed of arugula and drizzling them with a little extra lemon—olive oil vinaigrette. These are ready whenever you are!
Whether you have more holiday parties to go to this week, a family gathering that could use a fancy appetizer, or are already thinking about your New Year’s Eve menu, these Fig & Goat Cheese Prosciutto Wraps have you covered. (Sprigs of greenery from your Christmas tree branches are optional, but highly recommended. :))
Have a Merry Christmas and a Happy New Year, everyone!
Fig & Goat Cheese Prosciutto Wraps
Makes 25 wraps
- 25 slices prosciutto (about .75 lbs) (if slices are long, use 13 slices cut in half so you have 26 slices that are about 6″ long)
- 4 ounces of soft goat cheese, room temperature
- 1/4 cup fig preserves
- 2 cups arugula
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh lemon juice
- Freshly cracked black pepper
- Prepare the vinaigrette by whisking together in a small bowl the extra virgin olive oil and the lemon juice.
- Lay a prosciutto slice onto a cutting board. Spread about a teaspoon of goat cheese that has come to room temperature onto the prosciutto slice. If the prosciutto starts to tear, gently spread the cheese as best you can and don’t worry if it’s not completely smooth.
- On top of the cheese, spread about a 1/2 teaspoon of the fig preserves. Top with a couple cranks of freshly ground pepper.
- Place a few sprigs of arugula on top of the fig preserve and drizzle a small amount of the vinaigrette over the arugula. Carefully roll the prosciutto into a tight wrap.
- Repeat with remaining ingredients. If desired, before serving, place some more arugula on the platter and place wraps on top of the arugula bed (This is just for looks!). Sprinkle some of the remaining vinaigrette on top of the wraps (you will probably have a little bit of vinaigrette left over that you can use for salads). Serve immediately or store in the refrigerator until ready to serve.
Slightly adapted from: IowaGirlEats.com