Fig And Prosciutto Appetizer Bites 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 WRAPPED FIGS AND BLUE CHEESE

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.

FIG AND PROSCIUTTO APPETIZER BITES

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.

PROSCIUTTO, FIG AND PARMESAN ROLLS

Steps:

• Cut each piece of prosciutto in half the long way; on each piece, put a slice of Parmesan and a strip of fig. Roll up the long way, pressing so meat sticks to itself. Cover with plastic wrap if not serving right away.
• Serve within 2 hours, drizzling truffle or olive oil on top just before serving.

BRIE, FIG, AND PROSCIUTTO CROSTINI

Steps:

• Begin by diagonally slicing the baguette. Then, place the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Place the baking sheet on the top rack of your oven and broil the bread 4-5 minutes until it is golden brown. Set aside to cool.
• In a small bowl, gently toss together the arugula, olive oil, and a little salt and pepper.
• Begin by spreading the toast with fig jam. Top with a slice of brie and prosciutto. Finish it off with a few pieces of arugula.

FIGS AND PROSCIUTTO

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.

PEAR PROSCIUTTO APPETIZER

Steps:

• Rinse the pears under running water. Pat them dry. Quarter them and remove cores.
• Spread some blue cheese over each pear and place them on a serving tray/plate/board. Tear prosciutto ham into small pieces and arrange these on top of each pear. Add basil leaf and a slice of fresh chili.
• At last crack some pepper over and serve.

FIGS WITH PROSCIUTTO

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.

FIGS PROSCIUTTO

Steps:

• Preheat the oven to 350°F
• Stuff a small ball of cheese into the center of each fig half.
• Wrap the fig halves with narrow strips of prosciutto. The prosciutto will easily stick to itself, so no need to be perfect.
• Place the fig halves on a baking sheet and bake for about 10 minutes. Remove and allow to cool slightly. Plate, and drizzle with honey and a light sprinkling of sea salt.

PROSCIUTTO APPETIZERS THAT YOU MUST TRY

Steps:

• Pick some prosciutto appetizers to try
• Tell us your favorites

PROSCIUTTO FIG CROSTINI

Steps:

• Cut the bread into ½ inch (1.5 cm) slices. Put them in your toaster (try to fit as many as possible) and toast until they are brown and crispy.
• Meanwhile, wash the figs and pat them dry with a paper kitchen towel. Cut each one into 8 pieces (first into quarters starting from the stem area, then each quarter in half).
• To assemble, take one crostini, spread about a teaspoon of pesto over, add a small piece of Parma ham, 2 pieces of fig and top it with arugula leaf. Repeat until you are done.
• Enjoy!

FRESH FIGS STUFFED AND WRAPPED WITH PROSCIUTTO

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.

MANCHEGO-PROSCIUTTO PORT GLAZED FIG BITES

Steps:

• Prep figs. Use a paring knife to cut off any bits of stem that may remain on the dried figs. Then make a slit with the knife in each fig -- the slits should be made lengthwise and go about halfway through. Set aside.
• Hydrate figs. Pour the port into a small pot and add the figs. Gently stir to be sure they're well coated, and the bring to a boil. Turn the heat off, cover, and let the figs hydrate for about 15 minutes.
• Prep cheese. While the figs are hydrating, remove the rind from the Manchego and cut it into 2 dozen tiny chunks that will fit snugly into the slits in the figs.
• Preheat the broiler and line a baking sheet with parchment.
• Assemble. Use a slotted spoon to remove the figs from the port (save what's the pot!), placing them on a cutting board, or directly on the parchment-lined baking sheet as you go. Very gently squeeze a chunk of Manchego into each slit in the figs.Then, use your hands to tear thin strips from the prosciutto -- they should be about 2 X ½ inch strips. They might not stay intact, and that's okay. Wrap a strip around each Manchego-filled fig. It should wrap around the fig at least once, and twice is also okay. Be sure the "seam" is on the bottom.
• Make glaze. Bring the port that remains in the sauce pan to a strong simmer and do not cover. Let it simmer for about 5 minutes or so, just until it's a nice, thick consistency. Set aside.
• Heat under broiler. If they're not already on the prepared baking sheet, place them on it, at least an inch apart with the prosciutto seam side down. Place the baking sheet under the broiler until the cheese is melted and the prosciutto begins to sizzle or brown.
• Glaze and serve. Carefully put them on a platter and stick a small toothpick into either 1 or 2 of the figs. Drizzle generously with the port glaze and serve. (If the glaze has become firm at all, simply warm it again.)

GRILLED FIGS, PROSCIUTTO AND BURRATA APPETIZER

Steps:

• Brush the sliced figs with olive oil on both sides. Set the figs on the grill cut-side up and grill for 2 minutes. Flip them over and cook them for 2-3 minutes more, just until they get a little brown but be careful to remove them before they get too mushy. Slice each fig again so you have quarters.
• Spread the arugula leave out evenly on a large platter. Scatter the fig quarters evenly around the platter. Use a teaspoon to scoop out the burrata and place blobs of it evenly around the platter. Pull prosciutto apart into bite sized strips and place it evenly around. Drizzle 2-3 tablespoons olive oil and 2-3 tablespoons balsamic vinegar over everything. Sprinkle with a pinch or two of salt and a few grinds of black pepper. Serve with a sliced baguette on the side, if you like.

PROSCIUTTO ROASTED FIGS

Steps:

• 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.

PROSCIUTTO-WRAPPED FIG HEARTS

Steps:

• Using a paring knife, slice a small pocket in rounded end of a fig. Stuff pocket with a scant teaspoon of cheese; press down to form a heart shape. Wrap with a third of a prosciutto slice; secure with a cocktail pick. Repeat with remaining figs. Drizzle lightly with balsamic vinegar; serve. Wrapped figs may be refrigerated, covered in plastic wrap, up to 8 hours; bring to room temperature before serving.