PROSCUITTO, FIG AND PARMESAN ROLLS
MAKES 12 SERVINGS

If a good quality proscuitto is not available, try substituting using different sliced cured meats and another selection of creamy cheese.  

12 thin slices prosciutto (not paper-thin) or Tuscany ham slices
100g soft, spreadable, fresh goat cheese at room temperature
1 c. (250 mL) lightly packed baby spinach leaves
12 large dried figs, such as black Mission figs, thinly sliced
¼ cup (50 mL) shredded Parmesan
Freshly ground black pepper
1 Tbsp. (15 mL) extra virgin olive oil
1 tsp. (5 mL) Dijon mustard
Freshly squeezed lemon juice
Italian parsley

Lay prosciutto, or sliced ham if using, on work surface in a single layer. Using a thin spatula, lightly spread goat cheese evenly over prosciutto paying particular attention to the ends for sealing. Arrange spinach leaves over cheese, then sliced figs, dividing and spacing evenly. Sprinkle with Parmesan. Sprinkle with pepper. Starting at short end of each prosciutto slice, gently but firmly roll up jelly roll fashion. Cut rolls crosswise in half to make 2 wheels. Transfer to platter. Cover with then plastic wrap and chill. Can be made several hours ahead. Just before serving, combine olive oil, Dijon, and lemon juice in a squeeze bottle with a small spout. Shake well to blend. Squeeze over top of proscuitto wheels. Garnish with parsley and serve.