Figs With Prosciutto Food

PROSCIUTTO WRAPPED FIGS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
• Cut a small hole in the center of the flesh of each fig. Fill each hole with 1/4 teaspoon of goat cheese.
• Take a prosciutto slice and tear in half. Use 1 half to diagonally wrap around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped. (Secure with toothpicks if necessary.) Place wrapped figs on prepared baking sheet, evenly spaced.
• In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig.
• Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately.

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.

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.

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 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.

PROSCIUTTO-WRAPPED FIGS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Cut the figs in half and wrap a slice of prosciutto around each fig half, with the ends of the prosciutto overlapping. Place each wrapped fig on the baking sheet. Drizzle each fig with olive oil, rosemary, salt and pepper.
• Cook the figs until the prosciutto is brown and crispy, 4 to 5 minutes. Serve warm.

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.

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.

GRILLED FIGS WITH PROSCIUTTO AND AGED BALSAMIC

Steps:

• Preheat the grill to high or the oven to 450˚.
• Rinse the figs and pat dry. With a paring knife cut a small slit in the bottom of each fig. Insert a cube of cheese and with your fingers gently squeeze the opening closed. Wrap one slice of prosciutto around each fig, rolling the fig to blanket it completely. Repeat with the remaining figs and place on the grill. With the lid close, grill until the figs are browned on one side, about 4 minutes. Flip the figs and repeat.
• Alternatively, preheat the broiler to high and place the figs in a roasting pan. Broil until browned, about 2 minutes. Flip the figs and broil another 2 minutes or until golden brown and soft.
• Place the warm figs on a serving platter and drizzle with the oil and vinegar. Sprinkle with the salt to taste. Serve immediately.

MARINATED FIGS WITH PROSCIUTTO, MOZZARELLA & BASIL

Steps:

• Cut the figs into 16 wedges and sit them in a non-metallic bowl. Mix together the oil and vinegar, then pour it over the figs. Season well with salt and pepper, and leave to marinate at room temperature for about 30 minutes.
• When the figs have marinated, thread each wedge on to a wooden skewer with some prosciutto, mozzarella and a basil leaf. The order in which you thread them is entirely up to you.
• Once you have made all 16, sit them on a plate and drizzle over the remaining marinade. Serve at room temperature rather than straight from the fridge, so all the flavours are at their best.

ROASTED FIGS WITH PROSCIUTTO AND GORGONZOLA

Steps:

• Heat oven to 200oC.
• Make a small cut at the top of each fig and push in a little piece of gorgonzola. Wrap each fig in a slice of prosciutto.
• Bake in the oven for 15 minutes. The cheese will melt and the prosciutto will be crisp.
• Serve immediately on rocket leaves dressed in olive oil and salt, and finish with a little finely cracked pepper.