Prosciutto, Fig + Parmesan Rolls

Prosciutto, Fig + Parmesan Rolls
Makes 12 serving
per serving
Calories: 40
Carbohydrates: 9 g
Dietary Fiber: 1.5 g
Protein: 9.6 g
Total Fat: 7.8 g
12 thin slices prosciutto (not paper-thin) or Tuscany ham slices
100 g (3 oz) soft, spreadable, goat cheese (chevre), at room temperature
250 ml (1 coup) lightly packed baby spinach leaves
12 large dried figs, such as Black Mission, thinly sliced
60 ml (1/4 cup) shredded Parmesan cheese freshly ground black pepper
15 ml (1 tbsp) Western Family extra virgin olive oil
1 teaspoon dijon mustard
freshly squeezed lemon juice
Italian parsley
  1. Lay prosciutto (or sliced ham) on work surface in a single layer. Using a thin spatula, lightly spread goat cheese evenly over prosciutto, paying particular attention to the ends for sealing.
  2. Arrange spinach leaves over cheese, then sliced figs, dividing and spacing evenly. Sprinkle with Parmesan and pepper. Starting at short end of each prosciutto slice, gently but firmly roll up jellyroll fashion. Cut rolls crosswise in half to make 2 wheels. Transfer to platter. Cover with plastic wrap and chill. Can be made several hours ahead.
  3. Just before serving, combine olive oil, Dijon and lemon juice in a squeeze bottle with a small spout or small bowl. Shake well or whisk to blend. Squeeze or drizzle mixture over top of prosciutto wheels. Garnish with parsley and serve.
  4. Figs are loaded with fibre, minerals and nutrients to help fend off heart disease, cancer, diabetes, and may also have anti-aging properties.