Prosciutto Rolls with Arugula and Figs

Prosciutto Rolls with Arugula and Figs

Makes 24
¼ cup extra virgin olive oil
2 tbls. Fresh lemon juice
4 tsp grated lemon peel
12 thin (not paper thin) slices prosciutto
\6 oz soft fresh goat cheese, room temp
16 dried black mission figs, quartered
4 large bunches arugula, stems trimmed

Whisk the oil, lemon juice, and lemon peel in a med. Bowl to blend. Lay prosciutto on work surface, spacing slices 2 inches apart. Spread cheese evenly over prosciutto. Arrange figs over cheese, dividing and spacing evenly. Drizzle lemon mix over. Sprinkle with pepper. Arrange 6 arugula leaves atop each prosciutto slice, alternating stems and tops and allowing tops to extend 1 inch over long sides of prosciutto. Starting at 1 short end of each prosciutto slice, roll up tightly jelly roll style. Cut rolls in half crosswise. Transfer to platter. Can be made 2 hours ahead. Cover with damp paper towels, then plastic wrap. Chill.