Goat Cheese & Arugula Rolls - Oliviers & Co.

Goat Cheese & Arugula Rolls

July 20, 2017
Goat Cheese and arugula rolls

Creamy goat cheese and delicious arugula provide a refreshing snack on a summer day.

Goat Cheese & Arugula Rolls


Cut the goat cheese into 16 portions. Sprinkle the Espelette pepper over the cheese portions, then wrap each one in a slice of cured meat.

Line up the small rolls in a bowl one after the other, then drizzle olive oil over them and let cool in the refrigerator 30 minutes.

Prepare a large bowl of salted, lemony cold water.

Remove the hard leaves from the baby artichokes and cut the remaining ends of the leaves. Slide them thinly, with a slicer or, a sharp knife. Dip them one by one into the cold water.

Prepare the vinaigrette by whisking 6 Tbsp of the oil and the 2 Tbsp of balsamic vinegar. Add salt and pepper.

Drain the sliced artichokes in a clean cloth, serve, drain then mix with the arugula salad.

When it's time to serve, drain the rolls from the marinade and add the rolls to the seasoned salad.

Available Now