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Nectarine & Arugula Rolls

This light dish is perfect for entertaining when the weather is toasty. It’s quick and simple to make, and it’s a real crowd-pleaser – easy to pick up with your hands and eat. It’s a nice combo of sweet and tart because the sweetness of the fruit contrasts nicely with the bitterness of the arugula. And somehow those flavors totally work with prosciutto, a king of sweet meat. Now, I love prosciutto, but it’s a cured meat, so I try to eat it in moderation because there’s some proof that eating too much processed meat can increase your chances of some forms of cancer. If you’re not a prosciutto fan or if you prefer to make a vegetarian version of this starter, try slices of Swiss, Provolone, or Muenster cheese instead (added bonus: calcium!).

4 cups lightly packed arugula leaves
1 teaspoon extra-virgin olive oil
1/8 teaspoon freshly ground black pepper
12 slices prosciutto, halved lengthwise
3 nectarines (about ¾ pound), each cut into 8 wedges

Combine the arugula, olive oil, and pepper in a large bowl and toss gently to mix. Arrange 3 or 4 arugula leaves at one end of a prosciutto strip. Place a nectarine wedge on top of the arugula and roll that sucker up. Put the entire bundle, seamside down, on a serving plates. Repeat with the remaining arugula, prosciutto, and nectarines.

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