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Le Phare de l’Île Ronde rolled in prosciutto with arugula shoots

4 portions


  • 12 dried apricots
  • 125 ml (½ cup) red wine
  • 150 g (5⅓ oz.) Le Phare de l’Île Ronde cheese
  • 6 slices prosciutto
  • 250 ml (1 cup) arugula shoots
  • Freshly ground pepper


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  • Place the dried apricots in a saucepan and pour the red wine over them. Cover, bring to a boil and simmer for 5 minutes. Remove from heat and let cool for 5 minutes without lifting the lid. Using a slotted spoon, transfer the apricots into a bowl and let cool completely before cutting them in half.
  • Cut the cheese in half width-wise. Cut each half into quarters length-wise. Then cut each piece into 3 sticks for a total of 24 sticks. Cut the prosciutto slices into strips.
  • Take a cheese stick, some arugula and a red wine-poached apricot half and wrap them in a prosciutto strip. Repeat for all remaining cheese sticks. Season with pepper to taste.
  • Refrigerate until serving time.



  • The rolls will keep in the refrigerator for only a few hours, since the arugula leaves will wilt quickly. The red wine apricots will keep in the refrigerator for 7 to 10 days.


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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