Prosciutto Rolls with Arugula and Goat Cheese
Some appetizers require a degree in culinary arts and a small army of sous chefs. These Arugula, Goat Cheese & Prosciutto Rolls require neither — just three glorious ingredients, a squeeze of lemon, and about ten minutes of your time. They’re proof that “easy” and “elegant” aren’t mutually exclusive.
Here’s the magic: peppery arugula gets a zippy makeover with lemon zest and juice, then mingles with tangy, creamy goat cheese. You scoop that little flavor bomb onto a delicate slice of prosciutto, roll it up, and suddenly you’re the host with the most. No oven. No stress. No mysterious ingredients you’ll use once and abandon in your pantry forever.
These rolls are the MVP of any charcuterie board, but they’re equally happy solo on a platter at your next dinner party, holiday gathering, or “I deserve something nice” weeknight. Let’s roll (pun absolutely intended).
Why You’ll Love These Prosciutto Rolls
A 10-minute, no-cook appetizer that tastes like you tried way harder than you did — peppery, citrusy, salty, and creamy in every single bite. The peppery bite of arugula, the bright pop of lemon, the salty silkiness of prosciutto, and the creamy tang of goat cheese balance each other beautifully — no single flavor steals the show.
The Perfect Charcuterie Board Addition
These rolls add height, color, and a fresh, herby contrast to all that cheese and cured meats, making your board look effortlessly curated.
How to Make Arugula, Goat Cheese & Prosciutto Rolls
Toss the arugula with lemon zest, lemon juice, and crumbled goat cheese, lay out your prosciutto slices, add a little arugula mixture to each, roll them up, and serve. That’s genuinely the whole thing.
Make-Ahead & Serving Tips
Assemble these up to a couple of hours ahead and keep them chilled, then bring them to room temperature just before serving for the best flavor and texture.
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Visual Step-by-Step Guide for Making Prosciutto Arugula Rolls:
What’s in the prosciutto arugula rolls
- prosciutto
- arugula
- lemon (zest and juice)
- crumbled goat chese
Prosciutto Rolls with Arugula and Goat Cheese
Bright, peppery arugula tossed with lemon and creamy goat cheese, wrapped in salty prosciutto. An elegant, no-cook appetizer that comes together in 10 minutes — perfect for charcuterie boards, parties, or fancy snacking on a Tuesday.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 16 full rolls (32 cut in half) 1x
- Category: Appetizer
- Method: No-Bake / No Cook
- Cuisine: American, Italian
- Diet: Gluten-Free, Low-Carb
Ingredients
- 8 ounces of prosciutto (16 slices)
- 7 ounces arugula
- 4 ounces crumbled goat cheese
- 1 lemon, zest and juice
Instructions
- In a mixing bowl, combine arugula, goat cheese, lemon zest and lemon juice. Toss it all together until combined well and the arugula is evenly coated with the lemon and cheese crumbles.
- Lay out a slice of prosciutto on a flat surface. Arrange a small bunch of arugula leaves across one end of the prosciutto. Include a few crumbles of goat cheese if there aren’t some already on the arugula. Roll up the prosciutto, gentle not to tear the slice but tight enough to keep the arugula and cheese from falling out of the roll. Lay it seam side down.
- Repeat for the remaining slices. Keep the entire roll as is or cut in across the middle and stand it up. Cover with saran wrap and keep in the fridge until ready to serve.
Nutrition
- Serving Size: 2 full rolls (4 halved bite-sized rolls)
- Calories: 105 kcal
- Sugar: 0.7 g
- Sodium: 659 mg
- Fat: 6.8 g
- Saturated Fat: 3.1 g
- Unsaturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 1.4 g
- Fiber: 0.5 g
- Protein: 10.3 g
- Cholesterol: 25 mg
❓ FAQ’s for Arugula and Goat Cheese Prosciutto Rolls
Absolutely! Assemble them up to 2 hours before your guests arrive and keep them covered in the fridge. For the best flavor and texture, let them sit at room temperature for about 10–15 minutes before serving. Any earlier than 2 hours and the arugula may start to wilt — and nobody wants a sad, soggy roll.
You sure can. If goat cheese isn’t your thing, try whipped cream cheese, boursin, or even a soft ricotta. Just know that goat cheese brings that signature tangy bite that pairs so well with the salty prosciutto. It’s the recommended co-star for a reason.
Thinly sliced speck, bresaola, or capicola all make excellent stand-ins. For a vegetarian version, try wrapping the arugula mixture in thin slices of cucumber or roasted red pepper — still elegant, just plant-forward.
Yes! As written, these rolls are naturally gluten-free since they contain no bread, crackers, or flour. (Always double-check your prosciutto packaging, just to be safe.)
Plan for about 2–3 rolls per guest as part of a larger spread, or 3-4 each if they’re the main appetizer event. They tend to disappear fast, so when in doubt, make extra.
Arugula is ideal because of its natural pepperiness, which balances the richness of the goat cheese and prosciutto perfectly. That said, baby spinach or watercress could work in a pinch — just know they’ll give you a milder, less peppery bite.
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