Prosciutto Rolls with Arugula, Fennel, Manchego and Quince

No, I am not in Europe yet.

In fact, I am still writing at my desk at home in California when I should be packing.  You see, I have this compulsion that probably afflicts many bloggers.  It's somewhat existential and, simply put, it goes like this: I blog therefore I am.  I fear that if I cannot supply a post within a certain self-imposed time frame, I cease to exist (in blogging terms, that is.)  Typepad has this nifty posting-thing where I can write a post and post-date its publish date so you can read a new post from me at a specified future point in time.  So, as I sit and write on Friday morning, you will read this post several days later while I am in transit, sitting like a pretzel on an airplane or hopefully not registering lost luggage at the famous baggage-eating Terminal 5 at Heathrow airport.  To spare you the details of these potential travel miseries, I offer a brief post in the interim.  I call it an amuse-bouche: a teaser or taster in culinary terms. In this case, it's a tidbit to hold you over in blog posts until I resurface real-time, showered and refreshed, most likely with an apéro in hand.  

This is a recipe for Prosciutto Rolls with Arugula, Fennel, Manchego and Quince.  They are delicious as hors-d'ouerves, although I have been known to consume many as a meal.  I included these in a Mediterranean Starter Cooking Class  I hosted.  Unfortunately, for this post I do not have time to style a photograph (I should be packing!), so below is a photo taken by my foodie-friend Diana who graciously assisted me during the event.  Can you spot the rolls in the front of the photo?

Prosciutto Rolls with Arugula, Fennel, Manchego and Quince
Mediterranean in style with a touch of Spanish inspiration, these make wonderful hors-d'ouerves

1/4 cup (60 ml.) quince preserves
2 teaspoons fresh lemon juice
16 slices imported prosciutto, sliced thin but thick enough to roll
2 bunches arugula leaves, washed, about 3 cups
2 fennel bulbs, fronds removed, halved lengthwise, then sliced lengthwise in slivers
6 oz. (180 grams) Manchego cheese, thinly sliced, cut in slivers
Fresh mint leaves

Extra-virgin olive oil
Freshly ground black pepper
Mint leaves for garnish

In a small saucepan over medium-low heat, heat quince preserves until it liquifies.  Stir in lemon juice.  Set aside.
Place one prosciutto slice on work surface, long side parallel to edge.
Place 2-3 arugula leaves at one end.  Top with layer of sliced fennel, cheese shavings and a mint leaf.
Brush gently with quince mixture.  Sprinkle with freshly ground black pepper.
Starting at filled end, roll up.  Place seam-side down on a platter.  Brush lightly with olive oil.
(Rolls can be prepared up to 4 hours in advance.  Cover with plastic wrap and refrigerate.  Bring to room temperature before serving.)
Garnish with freshly ground black pepper and fresh mint leaves.

Tip:  If you would like a smaller taster (or amuse-bouche) cut the prosciutto slices in half, horizontally, and reduce the filling amounts while maintaining the proportions of ingredients.