Parmesan Toasts With Prosciutto And Fig Jam Food

FIG-PROSCUITTO CROSTINI

Steps:

• Heat broiler.
• Place bread slices in single layer on baking sheet; spread with jam.
• Top with remaining ingredients.
• Broil, 4 inches from heat, 3 min. or until cheese is melted.

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.

RICOTTA, FIG & PROSCIUTTO CROSTINI

Steps:

• Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.
• Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.

CROSTINI WITH FIG & PROSCIUTTO

Steps:

• Preheat griddler to 400 F degrees.
• Generously brush bread slices with olive oil and lay face down on the griddler for 10 minutes, or until lightly toasted and slightly golden brown.
• Spread some cheese on each crostini. Spread about a teaspoon of fig jam on top of the cheese. Add folded pieces of prosciutto (I place half of a slice of prosciutto on each crostini). Top with several arugula leaves. Lightly drizzle top of each crostini with balsamic glaze. Eat and relax. : )

PROSCIUTTO AND BRIE CROSTINI

Steps:

• Preheat the broiler. Line a baking sheet with foil.
• Arrange the baguette slices on the prepared baking sheet. Cut the Brie into 1/4-inch-thick slices and put 1 slice on each piece of baguette. Broil until the cheese is melted, 1 to 2 minutes.
• Drizzle the toasts with the honey and then top with some prosciutto and a sprinkle of thyme leaves if using.

ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN

Steps:

• Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
• Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
• Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

CROSTINI WITH FIG JAM AND PROSCIUTTO

Steps:

• Cut bread into very thin slices.
• Toast bread till crispy.
• Slather with fig jam.
• Top with prosicutto.

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.

PROSCIUTTO AND FIG-JAM SANDWICHES

Steps:

• Cut baguette into four 5- to 6-inch-long pieces; split each piece horizontally, leaving one side intact. Spread all bread halves with fig jam; layer bottom halves with prosciutto, cheese, and arugula. Fold halves together, and serve.
• Fig Jam
• In a medium saucepan, combine figs with sugar and the water. Bring to a boil, stirring to dissolve sugar. Reduce heat. Cover and simmer until almost all liquid has evaporated and figs are very tender, about 20 minutes.
• Transfer mixture to a food processor; add lemon juice. Puree until smooth (if mixture is too thick, add up to 1/4 cup additional water, a little at a time). Jam can be refrigerated up to 1 month in an airtight container.

PARMESAN TOASTS WITH PROSCIUTTO AND FIG JAM

Steps:

• Preheat oven to 400°F. Place baguette slices in single layer on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Divide Parmesan equally among slices. Bake until lightly toasted, 10 to 12 minutes. Remove from oven and drizzle with additional olive oil.
• Top each slice with 2 prosciutto pieces; top with dollop of fig jam. Sprinkle with pepper. Serve Parmesan toasts slightly warm or at room temperature.

PARMESAN TOASTS

Steps:

• Preheat oven to 300 degrees F.
• Brush one side of each bread slice with olive oil and place them on a baking sheet in one layer. Season them with salt and pepper and dust them with the Parmesan. Bake until golden brown and crisp, about 15 minutes. Serve warm or at room temperature.

FIG & PROSCIUTTO BRUSCHETTA

Steps:

• Preheat oven to 375°.
• Cut the baguette into 24 slices, about 1/4" thick, and brush lightly with olive oil. Arrange on a baking rack.
• Bake at 375° for 5-6 minutes, until light golden. Let cool.
• Spread each slice with a thin layer of fig jam. Dollop a spoonful of mascarpone in the center. Fold a slice of prosciutto in half and press into the mascarpone.
• Season with fresh pepper to taste and serve!