Prosciutto-Wrapped Gorgonzola with Arugula

• 20 paper-thin slices prosciutto
• 4 ounces fresh baby arugula (about 4 cups)
• 12 ounces Gorgonzola cheese, crumbled
• 3/4 cup dried currants

1. Working with 1 slice of prosciutto at a time, cut prosciutto crosswise into 3 rectangles.
2. Space prosciutto pieces 2 inches apart on work surface.
3. Arrange 3 arugula leaves side by side atop each prosciutto piece, allowing tops to extend 1 inch over 1 long side of prosciutto.
4. Top each with about 1 teaspoon cheese.
5. Press generous 1/2 teaspoon currants into cheese atop each prosciutto piece.
6. Starting at 1 short end of each prosciutto piece, roll up tightly, jelly-roll style.
7. Transfer to platter.
8. (Can be made 4 hours ahead.
9. Cover rolls tightly and refrigerate.)

paper, baby arugula, gorgonzola cheese, currants

Taken from www.epicurious.com/recipes/food/views/prosciutto-wrapped-gorgonzola-with-arugula-108225 (may not work)