Prosciutto Wrapped Dates With Balsamic Reduction Recipe 415

Steps:

• Preheat oven to 375° F. In a medium saucepan bring the balsamic vinegar to a low boil over medium heat. Continue to simmer and let the vinegar reduce by three-quarters, until thick and molasses-like, coating the back of your spoon. Set aside {if the mixture gets too hard to drizzle, simply re-heat on low}. Wrap each half slice of prosciutto over a date. Secure with wooden toothpicks if need be. I find it helps to put the "seam" on the bottom. Place dates on a parchment lined sheet pan and bake 10-12 minutes. Remove dates from oven, arrange on platter, and drizzle with the balsamic reduction. Serve immediately.

Steps:

• Preheat a grill pan over medium-high heat.
• Season the quartered pieces endive and readicchio with salt and pepper. Wrap each section with a half slice of ham. Brush the wrapped sections with extra-virgin olive oil and grill 7 to 8 minutes, turning every couple of minutes, until ham is crispy and lettuce sections are tender.
• Place figs and vinegar in a pot and bring to a boil, then reduce heat to simmer. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and vinegar is thick, 5 to 7 minutes.
• Arrange the lettuce on individual plates or a serving dish and spoon the fig and balsamic reduction over the lettuce, drizzling back and forth over the plate.

Steps:

• In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.
• Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
• Arrange the stuffed dates on a platter and serve.

Steps:

• Heat broiler to low. Spoon 1 teaspoon cheese into each date; wrap with a basil leaf, then a prosciutto strip. Secure with a toothpick. Broil until cheese bubbles, about 3 minutes. Serve warm.