Phyllo Wrapped Figs With Prosciutto And Stilton Recipes

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.

Steps:

• Cut figs into quarters and place them in a saucepot with the port wine and bring to boil, simmer and reduce by 2/3. You should have a little less than a 1/4 cup of port at a syrup consistency. Allow the port syrup to cool.
• On a cutting board, tear thin slices of prosciutto lengthwise in half and place 16 pieces on the board. Take a piece of fig and place it at 1 end of the prosciutto and place a small piece of Stilton cheese on top of the fig and roll the fig with the prosciutto. Continue this process with the remaining figs, Stilton cheese, and prosciutto.
• To serve, arrange the figs on a platter and drizzle with the port wine syrup.

Steps:

• Line baking sheets with parchment; set aside. Place 1 sheet of phyllo dough on a work surface (keep remaining dough covered with a damp towel to avoid drying out). Brush with butter; fold in half lengthwise. Brush with butter; fold in half widthwise., Brush with butter; top with a prosciutto strip. Place an asparagus spear and a green bean at a diagonal on bottom right corner; roll up. Repeat with remaining dough, butter, prosciutto and vegetables. , Place roll-ups on prepared baking sheets. Bake at 400° for 6-8 minutes or until golden brown. Meanwhile, in a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; serve with roll-ups.

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.

Steps:

• Preheat broiler. Cover large rimmed baking sheet with foil. Wrap each fig half with 1 prosciutto strip; place on prepared sheet. Broil until prosciutto chars slightly on edges, about 1 1/2 minutes. Turn figs; broil about 1 1/2 minutes longer, watching closely to prevent burning. Place 1/2 teaspoon Gorgonzola atop each fig half. Top each with walnut piece. Serve warm or at room temperature.

Steps:

• In a mixing bowl, combine ricotta, lemon zest and juice, almond extract and sugar. Stir well and set aside.
• Lay 1 sheet phyllo dough horizontally on a flat surface. Brush lightly with butter. Fold phyllo in half, left to right, and brush the top lightly with butter. Then fold phyllo in half, top to bottom, and brush the top lightly with butter again. Fold once more, left to right. You should have a 4-by-6-inch rectangle. Brush top with butter and trim edges. Repeat with remaining 5 sheets phyllo, using 2 tablespoons butter per pastry. Lay pastry packages on a parchment-lined baking sheet and heat oven to 375 degrees.
• Spread each pastry package with a generous tablespoon of ricotta filling. Snip stems from figs and open them into star shapes by cutting from stem end in quarters, nearly to the bottom of the fig. Top each pastry package with 2 figs. Sprinkle 1 teaspoon sugar over each package.
• Bake for 15 minutes or until golden and crisp. Remove from oven, sprinkle with chopped almonds and drizzle lightly with honey. Serve at room temperature. If desired, cut pastries in half to make 12 small servings.