Guest Mostess: Marcia Smart from Smart in the Kitchen

I'm thrilled to announce we're kicking off a hosting series at Mostess! Throughout the holiday season we will feature our favorite tastemakers and their special tips and treats for hosting in your home! Today I'm excited to introduce our first Guest Mostess: Marcia Smart from Smart in the Kitchen. Today, Marcia sharing her mouth watering Prosciutto Rolls recipe - perfect for serving over Thanksgiving or Christmas. Don't miss any of her other recipes or cooking tips by signing up for her newsletter (link below).

Prosciutto Rolls with Arugula and Figs

  • 1/8 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons lemon zest
  • 12 slices of prosciutto
  • 6 ounces room temperature soft goat cheese
  • 12 fresh figs, cut into 8 pieces each
  • 1 bunch arugula, stems trimmed
  • Prosciutto slices are usually paper-thin, keep them cold until just before you’re ready to use and they’ll be less likely to tear. Finish with a drizzle of balsamic reduction for an extra touch of flavor.

I'm thrilled to announce we're kicking off a hosting series at Mostess! Throughout the holiday season we will feature our favorite tastemakers and their special tips and treats for hosting in your home! Today I'm excited to introduce our first Guest Mostess: Marcia Smart from Smart in the Kitchen. Today, Marcia sharing her mouth watering Prosciutto Rolls recipe - perfect for serving over Thanksgiving or Christmas. Don't miss any of her other recipes or cooking tips by signing up for her newsletter (link below).

Whisk oil, lemon juice and zest in small bowl to blend.

Lay prosciutto on work surface, spacing slices 2 inches apart. Spread cheese evenly over prosciutto in a thin layer. Arrange arugula leaves on top of cheese, alternating stems and tops and allowing tops to extend over long sides of prosciutto. Arrange 4 fig pieces over the arugula, dividing and spacing evenly. Drizzle lemon mixture over. Sprinkle with salt and pepper.

Starting at one end of each prosciutto slice, tightly roll up. Cut rolls crosswise in half. Transfer to platter.

Can be made 2 hours ahead. Cover with damp paper towels, then plastic; chill.

Makes 24.

Marcia is a cooking instructor, recipe developer and food writer based in Houston. She craves food that's seasonal and delicious and wants to share it with you. Be sure to sign up for her newsletters for more seasonal recipes and cooking tips!

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