Recipe by evelyn/athens
Impress guests with this gorgeous appetizer at your next dinner party or brunch.
Top Review by Buster's friend
Stunningly delicious and perfect for Halloween party as the port wine reduction was visually quite dramatic - perfect for Halloween party last night! Thanks for yet another keeper recipe Evelyn! FTR _ I froze my log for about 40 minutes to get a good sliceable firmness.
- 4 ounces dried figs, halved
- 2 1⁄2 cups port wine
- 1⁄3 cup crumbled Stilton cheese
- 1⁄3 cup soft goat cheese, such as montrachet,crumbled
- 4 ounces cream cheese, room temp
- 8 ounces thinly sliced prosciutto
Directions See How It's Made
- Soak figs in Port overnight.
- Blend all cheeses in food processor until smooth.
- Place large sheet of plastic wrap on work surface.
- Arrange prosciutto slices on plastic, forming 8 x 10 inch rectangle and overlapping slices slightly.
- Carefully spread cheese mixture over leaving a ½ inch border on all sides.
- Season with pepper.
- Drain figs; reserve Port.
- Finely chop figs.
- Sprinkle over cheese.
- Roll prosciutto up tightly using plastic wrap as aid.
- Wrap and refrigerate until firm, about 4 hours.
- (may be prepared up to 1 day ahead) Bring reserved Port to the boil in a small saucepan.
- Reduce heat and simmer until thick and syrupy and reduced to 1/3 cup, about 15 minutes.
- Cool to room temperature.
- Remove roulade from plastic.
- Slice crosswise into 18 rounds.
- Place 3 rounds on each plate.
- Drizzle lightly with glaze.