FIGS AND PROSCIUTTO
Sweet and delicious, figs make the perfect pairing for a thin slice of Prosciutto di Parma -- which, by the way, is nitrate-free and low in saturated fat. Get more healthy holiday recipes
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- Arrange prosciutto in overlapping slices on a large platter. Place figs beside prosciutto, drizzle with vinegar, and garnish with fresh thyme sprigs.
- Sprinkle the Parmesan shavings over prosciutto and figs.
Nutrition Facts : Calories 101 g, Fat 4 g, Fiber 1 g, Protein 9 g
PROSCIUTTO-WRAPPED FIGS
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut the figs in half and wrap a slice of prosciutto around each fig half, with the ends of the prosciutto overlapping. Place each wrapped fig on the baking sheet. Drizzle each fig with olive oil, rosemary, salt and pepper.
- Cook the figs until the prosciutto is brown and crispy, 4 to 5 minutes. Serve warm.
FIG AND PROSCIUTTO APPETIZER BITES
A simple to make yet impressive appetizer that is sure to make your guests swoon! Prosciutto, honeyed goat cheese, and fresh figs come together in each fabulous bite. When ready to serve, slice and serve with crackers.
Provided by SunnyDaysNora
Categories Appetizers and Snacks Wraps and Rolls
Time 2h10m
Yield 25
Number Of Ingredients 5
Steps:
- Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle.
- Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up.
- Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.
Nutrition Facts : Calories 31.5 calories, Carbohydrate 0.7 g, Cholesterol 6.6 mg, Fat 2.4 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 89.2 mg, Sugar 0.6 g
RISOTTO WITH FRESH FIGS AND PROSCIUTTO
Fresh, sweet figs and salty Italian prosciutto make the perfect flavor combination in this summer risotto. Pecorino cheese adds a nutty, creamy addition to the dish. Perfect for an Italian dinner party!
Provided by Alemarsi
Categories Main Dish Recipes Rice Risotto Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable stock in a large pot and keep warm over low heat.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all.
- Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook.
- Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes.
- Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.
Nutrition Facts : Calories 768.4 calories, Carbohydrate 100.2 g, Cholesterol 72 mg, Fat 29.8 g, Fiber 6.1 g, Protein 17.3 g, SaturatedFat 16.4 g, Sodium 1083.4 mg, Sugar 26.2 g
PROSCIUTTO ROASTED FIGS
Steps:
- Preheat the oven to 400 degrees F.
- Make a small slit in the side of each fig and stuff a raisin-size piece of cheese in the opening.
- Wrap a piece of prosciutto around each to enclose like a little cocoon. Stand the figs on a sheet pan. Bake for 12 to 15 minutes so the prosciutto melts slightly and forms a skin around the figs. Season with lots of ground black pepper. These are terrific hot or at room temperature
PROSCIUTTO WRAPPED FIGS AND BLUE CHEESE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 12m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat grill. You will need medium to high heat for grilling. The key is to crisp the prosciutto quickly and leave the blue cheese just melted with the inner part of the fig cool in temperature.
- Cut the figs in half and place a piece of blue cheese on each fig half. Wrap the prosciutto around each fig half, covering the cheese. The ends of the prosciutto should overlap.
- Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm.
PROSCIUTTO WRAPPED FIGS
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
- Cut a small hole in the center of the flesh of each fig. Fill each hole with 1/4 teaspoon of goat cheese.
- Take a prosciutto slice and tear in half. Use 1 half to diagonally wrap around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped. (Secure with toothpicks if necessary.) Place wrapped figs on prepared baking sheet, evenly spaced.
- In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig.
- Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately.
PROSCIUTTO-ROASTED FIGS
Steps:
- Preheat the oven to 400 degrees F.
- Make a small slit in the side of each fig and stuff a raisin-size piece of cheese in the opening. Wrap a piece of prosciutto around each fig to enclose it. Stand the figs on a baking sheet. Bake until the prosciutto melts slightly and forms a skin around the figs, 12 to 15 minutes. Transfer to a serving platter. Drizzle with honey and season with lots of pepper. Serve hot or at room temperature.
FRESH FIGS STUFFED AND WRAPPED WITH PROSCIUTTO
This is a wonderful appetizer of Sweet juicy figs stuffed with a mixture of cream cheese, pine nuts, honey and the magic ingredient Amarula Cream Liqueur (Bailey 's can be used in it's place. Then lovingly wrapped in Proscuitto!
Provided by Rita1652
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix filling ingredients together.
- Slice a small incision at the base of each fig. I place an eighth of mixture in each fig.
- Gentle wrap each fig so each is nestled holding in the stuffing.
Nutrition Facts : Calories 163.1, Fat 8.5, SaturatedFat 1.8, Cholesterol 7.8, Sodium 24.1, Carbohydrate 22.7, Fiber 3.2, Sugar 18.9, Protein 2.3
FIGS WITH PROSCIUTTO
A super-quick, delicious fig and prosciutto dish, great for a starter or snack
Provided by Tom Kime
Categories Canapes, Dinner, Starter
Time 5m
Number Of Ingredients 5
Steps:
- Halve the figs lengthways and put them, cut side down, without oil, in a hot griddle pan (or heavy-based frying pan) for 1 minute until charred. Sprinkle with balsamic vinegar and salt and black pepper to taste, and, while still warm, wrap each half in a little piece of prosciutto.
- Serve as canapés or a starter, garnished with shaved parmesan and fresh mint or rocket leaves.
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