PROSCIUTTO CROSTINI AND FRESH FIGS WITH GORGONZOLA
Creamy Gorgonzola tops fresh figs and crostini with prosciutto.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 20 of each hors d'oeuvre
Number Of Ingredients 7
Steps:
- Preheat broiler. Cut baguette into 20 slices (each about 1/4 inch thick); transfer to a baking sheet. Brush tops with oil. Broil until golden, 1 to 2 minutes.
- When bread is cool enough to handle, spoon 1 teaspoon cheese onto each round. Arrange a piece of prosciutto next to cheese; garnish with lemon thyme.
- Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.
GRILLED PROSCIUTTO WRAPPED FIGS STUFFED WITH GORGONZOLA DOLCE
Provided by Anne Burrell
Categories appetizer
Time 40m
Yield 48 appetizer servings
Number Of Ingredients 6
Steps:
- Preheat the grill to medium-high.
- Drizzle each fig half with vinegar and fill each fig center with 1 tablespoon of the cheese. Sprinkle a couple flakes of crushed red pepper on top of the cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.
- Put the figs on the grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, 5 to 6 minutes.
- Drizzle a couple of drops of balsamic on each and serve. It's figgy delicious!
FIGS WRAPPED IN PROSCIUTTO WITH GORGONZOLA AND BRIE
Steps:
- Slice the cheeses into small square slabs. Top each cut-side of a fig with a piece of cheese. Wrap each fig up with a half slice of prosciutto. Secure with a bamboo pick. Arrange on a platter.
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.
CROSTINI WITH GORGONZOLA AND FIGS
Categories Cheese Fruit Broil Cocktail Party Vegetarian Quick & Easy Blue Cheese Fig Summer Bon Appétit
Yield Makes 8
Number Of Ingredients 5
Steps:
- Preheat broiler. Arrange baguette slices on baking sheet. Broil until lightly toasted on 1 side.
- Mash crumbled Gorgonzola and 1 tablespoon butter in small bowl until smooth. Spread Gorgonzola mixture evenly over untoasted side of baguette slices. Top with figs. Drizzle oil over figs. Broil until Gorgonzola mixture bubbles around edges, about 3 minutes. Transfer crostini to platter and serve.
PROSCIUTTO-WRAPPED FIGS WITH GORGONZOLA AND WALNUTS
Categories Appetizer Broil Low Carb Blue Cheese Fig Walnut Prosciutto Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 18
Number Of Ingredients 4
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.
PROSCIUTTO CROSTINI AND FRESH FIGS WITH GORGONZOLA
If you can't find lemon thyme, use small, fresh basil leaves instead.
Yield makes 20 of each hors d¿oeuvre
Number Of Ingredients 7
Steps:
- Preheat the broiler. Cut the baguette into 20 slices (each about 1/4 inch thick); transfer to a baking sheet. Brush the tops with oil. Broil until golden, 1 to 2 minutes.
- Let cool, then spoon 1 teaspoon cheese onto each round. Top with prosciutto; garnish with lemon thyme.
- Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.
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