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Bon Appétit

Prosciutto-Wrapped Gorgonzola with Arugula

By Rozanne Gold

4.1

(58)

Image may contain Food Lunch and Meal
Prosciutto-Wrapped Gorgonzola with ArugulaPornchai Mittongtare

Recipe information

  • Yield

    Makes 60 pieces

Ingredients

20 paper-thin slices prosciutto
4 ounces fresh baby arugula (about 4 cups)
12 ounces Gorgonzola cheese, crumbled
3/4 cup dried currants

Preparation

  1. Working with 1 slice of prosciutto at a time, cut prosciutto crosswise into 3 rectangles. Space prosciutto pieces 2 inches apart on work surface. Arrange 3 arugula leaves side by side atop each prosciutto piece, allowing tops to extend 1 inch over 1 long side of prosciutto. Top each with about 1 teaspoon cheese. Press generous 1/2 teaspoon currants into cheese atop each prosciutto piece. Starting at 1 short end of each prosciutto piece, roll up tightly, jelly-roll style. Transfer to platter. (Can be made 4 hours ahead. Cover rolls tightly and refrigerate.)

TagsProsciuttoHamMeatArugulaLeafy GreensVegetableGorgonzolaBlue CheeseCheeseDairyDried CurrantDried FruitFruitStarterDinnerNut FreeGluten FreeEasyQuickWeeknight Meals30 Minutes or Less5 Ingredients or FewerMake AheadNo-CookSummerBon Appétit
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