Author Notes
I made a fresh jar of fig pear balsamic jam the week of Thanksgiving. I was looking to make some sort of an appetizer for my family's Thanksgiving party and being that we are Italian, we love our meat. So, I thought salty proscuitto would pair perfectly with the tangy goat cheese, peppery arugula, and sweet fig jam. It was absolutely delicious. —misschels
Ingredients
- Fig Pear and Balsamic Jam
-
1.5 pounds
figs, stems removed and coarsely chopped
-
.5 pounds
pears, peeled and pit removed and coarsely chopped
-
1 cup
brown sugar
-
.5 cups
balsamic vinegar
-
.25 cups
fresh lemon juice
- Proscuitto, Goat Cheese, and Fig, Pear, Balsamic Jam Rolls
-
1 cup
fresh arugula
-
3 teaspoons
fresh lemon juice
-
3 tablespoons
extra virgin olive oil
-
Pinch
of freshly ground black pepper
-
12 pieces
proscuitto, cut in half crosswise
-
.5 cups
goat cheese (chevre)
-
.25 cups
fig, pear, balsamic jam
Directions
-
For the jam, combine the figs, pears, brown sugar, and balsamic in a large saucepan.
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Bring to a simmer over medium to high heat. Then lower the heat to maintain a gentle simmer and cook.
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Break up the large pieces and stir periodically until the jam thickens.
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Remove from the heat and squeeze about a tablespoon of lemon juice, stir. Taste and add more lemon juice if desired.
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Spoon the jam into a container with a lid.
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Using sterilized jars, spoon into jars, seal jarm and process in boiling water for 10 minutes. Let cool and lids should seal.
-
For the prosciutto rolls, place arugula in a medium bow. In a small bowl, whisk the lemon juice, evoo, salt, and pepper. Toss the arugula in the dressing until lightly dressed (you may not need all of the dressing).
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Spread one tablespoon of goat cheese across one of each piece of prosciutto. Top each with 1/2 tsp. fig, pear, and balsamic jam. Divide the dressed arugula evenly across each of the pieces of prosciutto. Starting from the end covered with the filling, carefully roll each piece of prosciutto. Serve
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