Roulade of Prosciutto, Figs, Stilton and Goat Cheeses with Port

“Impress guests with this gorgeous appetizer at your next dinner party or brunch.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak figs in Port overnight.
  2. Blend all cheeses in food processor until smooth.
  3. Place large sheet of plastic wrap on work surface.
  4. Arrange prosciutto slices on plastic, forming 8 x 10 inch rectangle and overlapping slices slightly.
  5. Carefully spread cheese mixture over leaving a ½ inch border on all sides.
  6. Season with pepper.
  7. Drain figs; reserve Port.
  8. Finely chop figs.
  9. Sprinkle over cheese.
  10. Roll prosciutto up tightly using plastic wrap as aid.
  11. Wrap and refrigerate until firm, about 4 hours.
  12. (may be prepared up to 1 day ahead) Bring reserved Port to the boil in a small saucepan.
  13. Reduce heat and simmer until thick and syrupy and reduced to 1/3 cup, about 15 minutes.
  14. Cool to room temperature.
  15. Remove roulade from plastic.
  16. Slice crosswise into 18 rounds.
  17. Place 3 rounds on each plate.
  18. Drizzle lightly with glaze.

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