Eli Zabars Fig And Prosciutto Sandwiches Food

ROASTED FIGS AND PROSCIUTTO

Steps:

• Preheat the oven to 425 degrees F.
• Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
• Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

PROSCIUTTO AND FIG-SPREAD SANDWICH

Steps:

• Cut 1 baguette or Italian bread into four 5-to-6-inch pieces; split each piece horizontally.
• Spread 1 to 2 tablespoons Fig Spread on all 8 halves; layer 4 halves with 2 slices prosciutto, 2 thin slices Asiago cheese, and 2 or 3 leaves of arugula. Top with remaining bread halves. Serve.

FRESH FIG AND PROSCIUTTO SANDWICH

Steps:

• Preheat oven to 350°F
• Scoop out a bit of bread from the centre of the bread halves.
• Mix the oil and basil in a small bowl and drizzle evenly over both bread halves.
• Arrange the prosciutto evenly over the bottom half of the bread.
• Gently spread the cheese over the prosciutto and top the cheese with sliced figs. Sprinkle with the lemon juice and black pepper.
• Cover with the top half of the bread and wrap in aluminum foil, leaving the seam on top open slightly.
• Bake until the cheese is melted and the sandwich is heated through, about 15 minutes. Cut into 8 equal pieces and serve immediately.

PROSCIUTTO, GOAT CHEESE AND FIG SANDWICHES

Steps:

• Stir together the cheese and pepper with a fork.
• Spread butter on cut sides of the rolls.
• Now make the sandwiches with the peppered goat cheese spread, figs, proscuitto and arugula leaves.

FIG AND PROSCIUTTO SANDWICHES

Steps:

• Remove crusts from bread, and cut each slice into four squares. Spread mascarpone or cream cheese on each square.
• Cut each fig lengthwise into four slices. Place a folded prosciutto slice on each square. Top with a mint leaf and a slice of fig.

GRILLED BRIE, FIG AND PROSCIUTTO SANDWICHES

Steps:

• Spread the fig preserves onto 4 slices of bread.
• Cut the Brie into 8 long, thin slices.
• Lay 2 slices of Brie over the preserves. (I have also used creme de brie since I don't really care for the rind of Brie. If you go this route you can just spread the creme de Brie over the other slices of bread.).
• Arrange the prosciutto over the Brie.
• Top with the remaining 4 slices of bread.
• Spread half of the butter over the tops of the sandwiches and invert onto a hot skillet or pan.
• Spread the remaining butter on the other side of the sandwiches.
• Cook on the stove or in the oven, turning the sandwiches over once or twice, until the bread is golden brown and the Brie is melted.
• Cut in half to serve.

ELI ZABAR'S FIG AND PROSCIUTTO SANDWICHES

Steps:

• Thinly slice 4 pieces of focaccia vertically.
• Place layer of figs on one piece of focaccia.
• Add a slice of prosciutto and a handful of arugula.
• Sprinkle arugula with olive oil. Season with pepper to taste. Top with another slice of bread, and press firmly on sandwich to flatten. Cut in half. Repeat from step 2 with 2 more slices bread.