Fig Arugula And Prosciutto Rolls Recipes

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FIG-PROSCIUTTO PIZZA WITH ARUGULA



Fig-Prosciutto Pizza with Arugula image

Provided by Ree Drummond : Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 12

1/2 teaspoon active dry yeast
2 cups all-purpose flour
1/2 teaspoon kosher salt
Scant 1/4 cup olive oil, plus more for bowl
2 tablespoons olive oil
Kosher salt
6 to 8 tablespoons fig spread or jam
12 ounces fresh mozzarella, sliced thin
Freshly ground black pepper
6 ounces thinly sliced prosciutto
1 bunch washed and rinsed arugula
1 cup shaved Parmesan

Steps:

  • For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.
  • In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
  • Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
  • Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
  • For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
  • Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!

FIG, ARUGULA AND PROSCIUTTO ROLLS



Fig, Arugula and Prosciutto Rolls image

Make and share this Fig, Arugula and Prosciutto Rolls recipe from Food.com.

Provided by canalgirl

Categories     < 60 Mins

Time 40m

Yield 24 pieces, 6-8 serving(s)

Number Of Ingredients 5

12 slices prosciutto
1/4 cup deli cream cheese (splurge here)
6 large fresh figs, halved (or 8 dried)
1/2 bunch fresh arugula
freshly cracked black pepper

Steps:

  • On a clean work surface or a sheet of wax paper, lay out slices of prosciutto. Spread each with 1 teaspoon (5 mL) cream cheese.
  • On each one, lay 2-3 leaves of arugula on top of cream cheese, with leaves extending beyond prosciutto on both ends.
  • Top each with fig half and sprinkle with black pepper.
  • Roll tightly, cover with plastic wrap and refrigerate for at least 30 minutes. Slice each roll in half. Stand on cut end on serving platter.

Nutrition Facts : Calories 81.1, Fat 3.6, SaturatedFat 2.2, Cholesterol 10.6, Sodium 29.2, Carbohydrate 12.5, Fiber 1.9, Sugar 10.4, Protein 1.2

FIG, PROSCIUTTO AND ARUGULA SALAD



Fig, Prosciutto and Arugula Salad image

Make and share this Fig, Prosciutto and Arugula Salad recipe from Food.com.

Provided by Xexe383

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons balsamic vinegar
1 1/2 teaspoons balsamic vinegar
1 tablespoon honey
4 cups arugula, loosely packed
1 tablespoon extra virgin olive oil
4 ounces prosciutto, thinly sliced
8 figs, stems removed, sliced lengthwise (black or green will work)
4 ounces goat cheese, crumbled (optional)
kosher salt
fresh ground pepper

Steps:

  • Put the vinegar in a small bowl.
  • Add a pinch of salt and a few grinds of pepper, and stir to dissolve them.
  • Stir in the honey.
  • Put the arugula in another bowl.
  • Drizzle with the olive oil, season with salt and pepper.
  • Decoratively arrange the dressed arugula, the prosciutto, the figs over the surface of a serving platter.
  • Crumble the goat cheese if you are using it over the salad.
  • Then drizzle everything with the balsamic-honey dressing.

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