Prep 25 mins
Cook 0 mins
Impress guests with this gorgeous appetizer at your next dinner party or brunch.
- 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
- 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.
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.
Evelyn, this was fantastic - we had it as an entree' at a dinner party I was having, everyone loved it and they were most impressed, both with the presentation and the flavours! Followed instructions, it's very easy to make, all I did differently was to add more port when I was making the reduced port syrup because I didn't think there was enough. Thanks again Evelyn this was wonderful!