Syrup:
16 dried black mission figs, chopped into small pieces
1 cup ruby Port
2 T sugar
Rolls:
3 oz fresh goat cheese, room temperature (feta)
2 ox crumbled gorganzola or sharp blue cheese
� lb thin slices prosciutto
1 or 2 bunches of fresh arugula, washed well (rucola)
Oil:
� c good quality olive oil
2 T fresh lemon juice
4 tsp grated lemon peel
1. Combine figs, port and sugar in a saucepan, bring to boil and simmer for 8 minutes, or until port has been reduced to a syrup. Pour mixture into a bowl and let cool. (You can do this several days in advance).
2. Mix goat cheese and gorgonzola until well-blended. (You can do this a few days in advance).
3. Lay out several pices of proscuitto and gently spread cheese mixture over each. Drizzle/spoon a small portion of port syrup on each piece so that each also has figs. For each piece of prosciutto, take three arugula leaves and place on the prosciutto so that the tops of the leaves extend over the edge of the prosciutto. These will look quite nice sticking out when finished. Take three more leaves and extend them over the edge of the prosciutto in the opposite direction. Roll prosciutto tightly and then cut in half. Stand rolls upright with arugula leaves extending up. You make two small rolls from each piece of prosciutto.
4. If you are not serving immediately, cover rolls with a damp paper towel and then plastic wrap and refrigerate. Allow rolls to come to room temperature before serving.
5. Mix olive oil, lemon juice and lemon peel. (You can do this in advance, as well). Just before serving, remove plastic wrap and paper towels and drizzel olive oil mixture over rolls.
Personal Notes:
This is very fussy to make, but really good. If your cheese mixture is cold, heat briefly in the microwave so that it is easier to spread. I always find there are some pieces of prosciutto that are to thin and shredded and don�t work, so these should be discarded. If you roll tightly, it all will stay together.
Reprinted from unknown source.