Prosciutto with Fig and Goat Cheese

These little rolls look like sushi but have a very Italian taste. Fig chutney, preserves or relish are available at gourmet shops and many cheese shops. If the goat cheese is not spreadable, thin it out by adding a little bit of milk. Use white bread that is fairly elastic so you can roll it.


  • 12 slices white sandwich bread
  • 12 slices prosciutto
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 6 ounces (175 grams) soft goat cheese at room temperature
  • 1/4 cup fig chutney
  • 1 cup baby arugula


Lay bread slices on the counter and use a rolling pin to flatten. Trim slices into rectangles about 2½ by 4 inches.

Lay 2 slices of prosciutto on wax paper, slightly overlapping them. Combine mustard and mayonnaise and spread 1 tablespoon of mixture over 2 slices of bread. Lay the 2 pieces of bread edge to edge, mustard side down, on prosciutto. Spread 3 tablespoons goat cheese on bread and top with 1 tablespoon fig chutney. Lay 1/4 cup arugula in a line along the edge of the bread.

Roll up using the wax paper as a guide. Repeat, making 6 rolls in total. Wrap in plastic wrap. Refrigerate for 2 hours. Unroll and cut into 1/2-inch-thick rounds. Makes approximately 48 pieces.