Pupu Platter Updated – Proscuitto Rolls


If any of you have ever been to Trader Vic’s then you might have delighted in their pupu platters. I loved them as a kid.  Here is an idea for what I call a white girl pupu platter.

While not as fun or interactive, it satisfies the munchies and is easy to assemble for a cocktail party. The peppadews are filled with Haystack Mountain Herb de Provence goat cheese.

The crackers are called Raincoast Crisps and are my absolute favorite. While they are really pricey, I can find them on sale and save them for special occasions. In the center I placed some quick curried pickles. The star of this pupu platter are the prosciuto rolls.

These are incredibly yummy and great to have on any buffet or as an appetizer. Using a very good quality ricotta, or better yet, homemade ricotta is key. Some cheese shops are offering fresh ricotta. If it is not available to you the best commercial ricotta for this recipe is from Organic Valley co-op. I recommend straining it for about an hour to get the excess moisture out. Here is my technique. I call it ricotta bondage.

The results are great for lasange too or any recipe calling for ricotta.

Fig preserves can be found in the cheese section of natural groceries and gourmet shops. You could substitute honey, just use a little less.


2 Tbsp.. EVVO
2 tsp. lemon zest
1 Tbsp. fresh lemon juice
1 tub fresh Ricotta cheese (You could use cream cheese or goat’s cheese too)
2 cloves freshly chopped garlic
12 slices prosciutto, not to thin
1/2 cup fig preserves or moscato
1/2 bunch fresh arugula, cleaned and dried, or watercress
Freshly cracked pepper

Whisk the oil, lemon juice and zest in a small bowl and set aside. Mix the cheese with the garlic and set aside.

Place a piece of prosciutto on a cutting board and spread a thin layer of the fig preserves across the whole piece. Now spread on the cheese mixture. Place a large leaf of the arugula on top. Drizzle a bit of the dressing and crack some fresh pepper on top.

Roll the prosciutto up around the filling and place on a platter. Continue with the remaining slices. You can cut these in half and place pretty tooth picks through the center for a passed hors d’oeuvres.

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