Name: Fig and Prosciutto Roll-Ups Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Italian
Ingredients: 6 oz prosciutto (two 3 oz packages), thicker sliced; 4 oz lemon chevre, softened to room temperature; 1/2 cup fig preserves; 2 cups arugula; 2 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice; Fresh cracked black pepper, to taste

Jump to Recipe· 4.4 from 29 reviews

If you’re looking for a snack that feels fancy yet comes together in a flash, you’ve gotta try this Fig and Prosciutto Roll-Ups Recipe. They’re like little bites of sweet, savory, creamy goodness rolled into one — perfect for when you’re entertaining or just treating yourself. Trust me, once you try these, they’ll become your go-to appetizer, especially when you want something that feels special but isn’t a fuss to make.

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Why This Recipe Works

Perfect Flavor Balance: The salty prosciutto pairs beautifully with the sweet fig preserves and tangy goat cheese.
Simple yet Elegant: Minimal ingredients come together to create something that looks and tastes gourmet.
Quick Assembly: From start to finish, these roll-ups take just about 20 minutes — total crowd-pleasers with zero stress.
Fresh Texture Contrast: Peppery arugula adds freshness and crunch that keeps every bite exciting.

Fig and Prosciutto Roll-Ups, fig and prosciutto appetizer, prosciutto wrapped figs, easy savory appetizers, elegant cheese and fruit bites - The image shows a white plate with seven rolls made from thin pink slices of cured meat, each wrapped around fresh green arugula leaves. The rolls are lined up neatly in two rows on the plate. The meat has a slightly translucent look with light fat veins, and the rolls have a light sprinkle of black pepper on top. The background is a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Fig and Prosciutto Roll-Ups Recipe relies on bold but simple ingredients that each bring something unique to the party. When you pick good-quality stuff, the flavors shine through effortlessly.

Fig and Prosciutto Roll-Ups, fig and prosciutto appetizer, prosciutto wrapped figs, easy savory appetizers, elegant cheese and fruit bites - Flat lay of thick sliced prosciutto slices arranged flat, a small mound of soft lemon chèvre goat cheese, a small white bowl with dark fig preserves, fresh vibrant green arugula leaves, a small white bowl of golden extra virgin olive oil, a small white bowl with clear fresh lemon juice, whole black peppercorns scattered neatly beside, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Prosciutto: I look for thick-sliced prosciutto because it holds up better when rolled and gives a hearty, savory bite.
Lemon chèvre (goat cheese): The tanginess contrasts the sweet figs and keeps things creamy; if you can’t find lemon-flavored, plain works fine too.
Fig preserves: You want real fig preserves here, not just jam — the texture and sweetness make all the difference.
Arugula: Adds peppery freshness and a delightful crunch, so don’t skip it or substitute with something too mild like spinach.
Extra virgin olive oil & lemon juice: A quick drizzle brightens the arugula and keeps the roll-ups from feeling dry.
Fresh cracked black pepper: Essential for layering flavor and giving that little kick.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Fig and Prosciutto Roll-Ups Recipe is — feel free to customize it based on what you have or what you love. That’s part of the fun, and honestly, every time I make it, I end up adjusting something just a bit.

Variation: Sometimes I swap arugula for baby spinach for a milder flavor, which my picky eaters appreciate.
Dietary tweak: If you’re avoiding dairy, you can skip the goat cheese and use a thin slice of avocado instead for creaminess.
Seasonal twist: Try swapping fig preserves for apricot jam in winter when fresh figs aren’t in season — still delicious!

Step-by-Step: How I Make Fig and Prosciutto Roll-Ups Recipe

Step 1: Prep the Prosciutto and Spread the Cheese

First, slice each prosciutto piece in half so your roll-ups stay bite-sized and manageable. I like to lay them flat on the cutting board. Spread about a teaspoon of room-temperature goat cheese on the rounded edge of the prosciutto. Here’s my little trick: spread the cheese upward in a gentle arc instead of down — it’s easier to roll that way and avoids spillage later.

Step 2: Add Fig Preserves and Arugula

Next, spoon roughly half a teaspoon of fig preserves right on top of the cheese — don’t overload it or the roll-up won’t hold. Then add a few fresh arugula leaves. In a small bowl, whisk together your extra virgin olive oil and fresh lemon juice and drizzle this bright dressing over the arugula. Finally, crack some fresh black pepper on top. This layering gives each bite complexity and freshness.

Step 3: Roll and Serve

Now comes the fun part — the roll! Start from the cheese edge and roll tightly but gently so the filling stays put. Repeat the steps with the remaining ingredients. You can serve these right away or pop them in the fridge for up to a few hours until guests arrive.

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Pro Tips for Making Fig and Prosciutto Roll-Ups Recipe

Goat Cheese at Room Temp: It spreads so much easier and doesn’t tear the prosciutto when soft.
Don’t Overstuff: Too much fig preserves or cheese makes rolling messy and prone to breaking.
Roll Tightly but Gently: This keeps everything snug without squeezing the filling out.
Serve Soon After Assembling: The arugula can wilt quickly if left too long dressed with lemon and oil.

How to Serve Fig and Prosciutto Roll-Ups Recipe

Fig and Prosciutto Roll-Ups, fig and prosciutto appetizer, prosciutto wrapped figs, easy savory appetizers, elegant cheese and fruit bites - Three thin rolled slices of pink prosciutto are placed on a white plate, each filled with green arugula leaves peeking out from one end. The prosciutto has a smooth, slightly shiny texture with light white fat streaks and is lightly sprinkled with coarse black pepper. The white plate sits on a white marbled surface with some leafy greens scattered around its edge. In the background, another white plate holds more similar prosciutto rolls, blurred to focus on the front plate. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to add a few extra arugula leaves lightly drizzled with olive oil around the platter for a fresh look. A sprinkle of flaky sea salt on top right before serving takes it over the edge. Sometimes, I put a tiny fresh fig slice or a drizzle of balsamic glaze for a fancier touch — it’s always a hit with friends.

Side Dishes

These roll-ups play well with a light salad, crusty bread, or alongside marinated olives and nuts. If you’re hosting a spread, add some roasted vegetables or a citrusy couscous salad to round things out. Honestly, they’re great on their own too — sometimes I just snack on a bunch with a glass of wine.

Creative Ways to Present

For special occasions, I’ve arranged these roll-ups standing upright on a narrow platter, spearing them with decorative toothpicks. You can also lay them on a wooden board alongside fresh berries and nuts for a beautiful charcuterie board vibe. Wrapping little bundles tied with thin chive stems makes them look extra charming at dinner parties.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though I doubt it!), store them in an airtight container in the fridge. Because the arugula is dressed, it won’t stay super crisp after a day or two, so I recommend enjoying them within 24 hours.

Freezing

Freezing isn’t really ideal here – the delicate cheese texture and fresh greens don’t hold up well after thawing. I’d skip freezing and just make a fresh batch instead. The prep is quick enough that it’s worth making on demand.

Reheating

These roll-ups are best served cold or at room temperature, so no need to reheat. If you prefer them slightly warmer, take them out about 20 minutes before serving and let them come to room temp naturally.

FAQs

Can I use other types of cheese for the Fig and Prosciutto Roll-Ups Recipe?

Absolutely! While lemon chèvre adds a lovely tang and creaminess, you can substitute with cream cheese, ricotta, or even a mild blue cheese if you want a bit more bite. Just make sure the cheese is soft enough to spread easily.
What if I can’t find fig preserves?

If fig preserves aren’t available, apricot or peach jam is a great alternative. They offer a similar sweet-fruity flavor that pairs well with the prosciutto and cheese.
How long can I prepare Fig and Prosciutto Roll-Ups in advance?

For the best texture, I recommend assembling no more than 2 hours ahead and keeping them chilled. The arugula is dressed, so it can wilt if left too long. You can prep the ingredients separately earlier in the day for quick assembly right before serving.
Can I make Fig and Prosciutto Roll-Ups Recipe vegan?

You can definitely try swapping the prosciutto with thinly sliced roasted eggplant or smoked tofu and use a vegan cheese alternative. The fig preserves and lemony dressing add plenty of flavor, but the texture and taste will be different from the classic version.

Final Thoughts

Honestly, this Fig and Prosciutto Roll-Ups Recipe has become one of my favorite quick treats to whip up. It’s simple but makes any gathering feel a little more special, and I love how easy it is to customize. If you try it, you’ll see just how effortlessly impressive it tastes — like you’ve been slaving away in the kitchen when really it took barely any time! Go ahead, give it a shot and watch how quickly it disappears from the plate. I promise you’ll want to keep this recipe on hand for your next party or cozy night in.