Ingredients:
4 ounces dried figs, halved
2 1/2 cups port wine
1/3 cup crumbled Stilton cheese
1/3 cup soft goat cheese, such as montrachet,crumbled
4 ounces cream cheese, room temp
8 ounces thinly sliced prosciutto
pepper
Directions:
Soak figs in Port overnight.
Blend all cheeses in food processor until smooth.
Place large sheet of plastic wrap on work surface.
Arrange prosciutto slices on plastic, forming 8 x 10 inch rectangle and overlapping slices slightly.
Carefully spread cheese mixture over leaving a 1/2 inch border on all sides.
Season with pepper.
Drain figs; reserve Port.
Finely chop figs.
Sprinkle over cheese.
Roll prosciutto up tightly using plastic wrap as aid.
Wrap and refrigerate until firm, about 4 hours.
(may be prepared up to 1 day ahead) Bring reserved Port to the boil in a small saucepan.
Reduce heat and simmer until thick and syrupy and reduced to 1/3 cup, about 15 minutes.
Cool to room temperature.
Remove roulade from plastic.
Slice crosswise into 18 rounds.
Place 3 rounds on each plate.
Drizzle lightly with glaze.
Servings: 6
Time preparation: 25 min.
Time total: 25 min.