Prosciutto Rolls and Feta Dip

There is nothing better than sitting on the deck on a gorgeous Sunday afternoon, sipping mimosas with friends, and eating delicious food (especially when it involves prosciutto).  That is really all I have to say about that.  And all I have to say about anything for today.  These prosciutto rolls were perfection, and anything I say (even something witty and hilarious) will steal their thunder, and that is just wrong.

No picture for the feta dip - it turns out that cream cheese in bowl doesn't photograph well, but you should still make it because its delicious.

Prosciutto Rolls
Source: Epicurious

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
Freshly ground black pepper

Whisk oil, lemon zest, and lemon juice together in a small bowl and set aside. Mix goat cheese and garlic together in another small bowl and set aside.

Spread a thin layer of the goat cheese mixture on each piece of prosciutto, spread a thin layer of fig preserves over cheese, and top with 1–2 arugula leaves. Drizzle with some of the lemon vinaigrette and season to taste with pepper. Roll prosciutto up around filling and arrange on serving platter, seam side down.  Garnish with fresh herbs if desired.

Garlic Feta Cheese Dip
Source: Adapted from Food.com

4 oz crumbled feta
4 oz cream cheese
1/3 cup mayo
1 garlic clove, minced
1/4 tsp Italian seasoning
1/8 tsp fresh dill weed
1/8 tsp dried thyme

Salt and pepper to taste

Scallions

Pistachios

Worcestershire sauce

Lemon juice

Combine all ingredients in a bowl and mix well until blended together. Cover and refrigerate until ready to serve.

Serve with pretzel crisps, assorted crisp breads or veggies.