BRUSCHETTA WITH GORGONZOLA CHEESE AND HONEY
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
- Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
- Drizzle the toasts with honey. Place on a serving platter and serve immediately.
SAFFRON SCENTED FRESH FIGS WITH CINNAMON AND HONEY
A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses!
Provided by French Tart
Categories Dessert
Time 15m
Yield 4 Baked Figs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place 300ml cold water, the sugar, saffron, cinnamon stick and honey in a large pan, stirring to dissolve the sugar. Bring to the boil gently and simmer for 15 to 20 minutes, or until the syrup has reduced slightly.
- Add the figs and simmer for a further 5 minutes or until tender. Remove from the heat and discard the cinnamon stick.
- Serve the figs warm with the yogurt and drizzled with the saffron syrup.
- Serving tip - Stir the yogurt into the cooled syrup for an extra creamy sauce, or serve chilled with ice cream.
Nutrition Facts : Calories 106.6, Fat 0.3, SaturatedFat 0.1, Sodium 1.4, Carbohydrate 28, Fiber 2.9, Sugar 25.1, Protein 0.8
GRILLED FIG & ARUGULA SALAD WITH GORGONZOLA TOASTS
From Cooking Light's special on Monticello-inspired recipes. This looks like it's too fancy and complicated for me to make, but looks delicious if someone else would make it for me! ;) Or if you have an actual grill; I live in the ghetto and could put a holey trash can lid over the stove. I don't know what "peasant bread" is but I assume it'd be a small baguette type of bread. I'm not a fan of balsamic vinegar, I'd probably use red wine vinegar or a different kind of dressing, but posting as is for those who like it. BTW, you'll need at least 6 grilling skewers for this. Probably strong 8" metal ones that could pierce figs. I wonder if I could make this work with a portable George Foreman grill!
Provided by the80srule
Categories Salad Dressings
Time 40m
Yield 8 toasts, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the grill.
- To make the FIGS: Thread 4 fig halves lengthwise on each skewer, coat the figs with cooking spray.
- Place fig kabobs on the grill rack and and grill 4 minutes on each side. Let cool a little bit then remove from the skewers.
- To make the SALAD DRESSING: Combine the balsamic vinegar, olive oil, salt and pepper together in a small bowl.
- SALAD: Mix the spinach and arugula in a large bowl.
- Add the dresing, toss gently to coat.
- Divide the mixture evently among 8 serving plates, then top with the figs and Boston lettuce leaves, sprinkle with green onions.
- TOASTS: Combine the cheese and butter in a small bowl, stir until well-blended.
- Grill the bread slices 5 minutes on each side or until golden, let cool.
- Spread 1 tsp cheese mixture on each slide and serve with each salad.
- 1 serving = 1 cup salad, 1 lettuce leaf, 3 fig halves, and 1 gorgonzola toast.
Nutrition Facts : Calories 175.6, Fat 5.9, SaturatedFat 2.4, Cholesterol 8, Sodium 416.6, Carbohydrate 28.2, Fiber 3.3, Sugar 13.6, Protein 4.3
PROSCIUTTO ROASTED FIGS
Make and share this Prosciutto Roasted Figs recipe from Food.com.
Provided by Mysterygirl
Categories < 30 Mins
Time 30m
Yield 40 pieces
Number Of Ingredients 4
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.
LOUKOUMADES
A Greek doughnut-hole-like fried puff pastry. If you can't get thyme honey, other honey will do. Each time I've made these, I've come out with a different number, with the count varying quite a bit across time. So the amount given is only a very inexact estimate.
Provided by echo echo
Categories Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sift the flour and salt together into a bowl.
- Sprinkle the yeast over the lukewarm water and stir to dissolve.
- Add yeast mixture to flour and beat or knead 5 minutes until the dough is smooth and elastic.
- Cover the bowl with a damp cloth and let rise 1 hour or until the dough has doubled in bulk.
- Heat oil for deep fat frying.
- Pinch off small pieces of dough and fry in hot oil about 3 min until golden brown.
- Drain on paper towels and keep warm.
- In a saucepan, combine the honey thru lemon juice and bring to a boil.
- Cook, stirring, until sugar dissolves and mixture is syrupy.
- Pour over hot puffs and sprinkle with cinnamon.
GRILLED FRESH FIGS ON ROSEMARY SKEWERS
This recipe was posted in one of our local newspapers and it was so good I just had to share it with ZAAR.
Provided by William Uncle Bill
Categories Dessert
Time 14m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
- Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.
- Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
- Drain the stems and pat them dry with paper towelling.
- Skewer 2 fig halves crosswise on each rosemary stem.
- Arrange the skewers on a plate with the cut sides of the figs facing up.
- In a small bowl, mix together honey and lemon juice.
- Brush the honey/lemon mixture over the cut side of the figs.
- Preheat the broiler or grill to medium-high.
- Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.
- Sprinkle evenly with the reserved rosemary leaves and some black pepper.
- Serve on the skewers while still hot.
Nutrition Facts : Calories 112.7, Fat 0.2, Sodium 1.5, Carbohydrate 30.1, Fiber 1.9, Sugar 27.9, Protein 0.6
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