Prosciutto Rolls With Goat Cheese, Arugula And Fig Spread

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Framed Cooks


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2 tbsp. extra-virgin olive oil

2 tsp. grated lemon zest

1 tbsp. fresh lemon juice

6 oz. soft goat cheese, at room temperature

2–3 cloves garlic, peeled and minced

12 slices (not paper-thin) prosciutto, halved crosswise

1/2 cup fig preserves

1/2 bunch arugula, trimmed

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