FIGS AND PROSCIUTTO
Sweet and delicious, figs make the perfect pairing for a thin slice of Prosciutto di Parma -- which, by the way, is nitrate-free and low in saturated fat. Get more healthy holiday recipes
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 101 g, Fat 4 g, Fiber 1 g, Protein 9 g
CRISPY PROSCIUTTO - BAKED
Total credit for this recipe goes to Chef Maito. This is easy & fantastic way to crisp up prosciutto, in the oven, without adding any extra fat. Use for any recipe that requires crispy prosciutto. I estimate approximately 1/2 - 1 piece per person if using for a salad. Beware, prosciutto tends to be salty.
Provided by Chicagoland Chef du
Categories < 15 Mins
Time 14m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F.
- Place slices of prosciutto flat on parchment paper over a baking sheet.
- Bake about 13 minutes, or until fairly crisp.
- Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
- Credit goes to Maito & this recipe: http://www.food.com/recipe/fig-and-crispy-prosciutto-salad-319957?oc=linkback.
Nutrition Facts :
PROSCIUTTO MOZZARELLA PIZZA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Yield Makes one 9-by-13-inch pie
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Cover with mozzarella in an even layer. Sprinkle with pepper.
- Bake until cooked through, crust is golden on edges and bottom, and cheese is golden-brown in spots, about 20 minutes.
- Remove from oven. Immediately arrange prosciutto slices in even intervals across pie. Using a metal spatula, slide pie onto a cutting board. Drizzle with oil and sprinkle with salt. Slice into 6 pieces and serve.
FIGS WITH PROSCIUTTO
A super-quick, delicious fig and prosciutto dish, great for a starter or snack
Provided by Tom Kime
Categories Canapes, Dinner, Starter
Time 5m
Number Of Ingredients 5
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 WRAPPED STUFFED SUMMER FIGS
Fresh figs are stuffed with goat cheese and then wrapped in prosciutto before being baked in this easy summer recipe.
Provided by Deborah Mele
Categories Antipasti
Time 13m
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F.
- Cut a cross in the top of each of the figs and open slightly.
- Push a tablespoon of the cheese into the fig, then wrap securely in the slice of prosciutto and secure with toothpicks.
- Place the figs on a baking sheet, and bake for 8 to 10 minutes or until the cheese begins to melt.
- Serve on a plater with a drizzle of the aged balsamic vinegar on top.
Nutrition Facts : Calories 223 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 23 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2 pieces, Sodium 1740 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PROSCIUTTO WRAPPED FIGS WITH BLUE CHEESE
Steps:
- Divide and arrange arugula on 4 salad plates or one platter.
- Starting at the stem end, cut figs in half nearly through but leave the blossom end in tact.
- Press 1/2 tablespoon cheese in the center then press halves back together. Wrap each fig with prosciutto half and secure with a toothpick.
- GRILL: Preheat the grill to high heat, grill 5 minutes turning often until crisp. Remove and set aside.
- AIR FRYER: Preheat the air fryer 400F 3 minutes. Air fry the figs 5 to 6 minutes, until crisp. Remove and set aside.
- Place figs over arugula and drizzle with vinaigrette.
Nutrition Facts : ServingSize 2 figs, Calories 221 kcal, Carbohydrate 27 g, Protein 7.5 g, Fat 10.5 g, SaturatedFat 4 g, Cholesterol 20.5 mg, Sodium 572 mg, Fiber 4 g, Sugar 22 g
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.
ROASTED FIGS WITH PROSCIUTTO AND GORGONZOLA
Make and share this Roasted Figs With Prosciutto and Gorgonzola recipe from Food.com.
Provided by Terese
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
FIG AND PROSCIUTTO APPETIZER BITES
A simple to make yet impressive appetizer that is sure to make your guests swoon! Prosciutto, honeyed goat cheese, and fresh figs come together in each fabulous bite. When ready to serve, slice and serve with crackers.
Provided by SunnyDaysNora
Categories Appetizers and Snacks Wraps and Rolls
Time 2h10m
Yield 25
Number Of Ingredients 5
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.
Nutrition Facts : Calories 31.5 calories, Carbohydrate 0.7 g, Cholesterol 6.6 mg, Fat 2.4 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 89.2 mg, Sugar 0.6 g
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 ROASTED FIGS
Steps:
- Preheat the oven to 400 degrees F.
- 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. These are terrific hot or at room temperature
FRISéE SALAD WITH PROSCIUTTO, ROASTED FIGS, AND WALNUTS
Categories Salad Appetizer Roast Quick & Easy Blue Cheese Fig Walnut Fall Prosciutto Lettuce Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toss fresh figs with 2 tablespoons oil in bowl. Arrange figs on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes. (Do not roast dried figs.) Cool. Cut figs lengthwise in half.
- Whisk remaining 1/2 cup oil and vinegar in small bowl to blend. Add cheese and whisk to blend. Season to taste with salt and pepper. (Figs and dressing can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk dressing before using.)
- Combine frisée, baby greens, watercress, prosciutto and walnuts in large bowl. Add dressing; toss to coat. Gently mix in figs. Transfer to serving bowl.
PROSCIUTTO-ROASTED FIGS
Steps:
- Preheat the oven to 400°F. 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 fig to enclose it in 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. Drizzle with honey and season with lots of ground black pepper. These are terrific hot or at room temp.
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ROASTED CAPON WITH FIG-AND-PROSCIUTTO STUFFING - FOOD & …
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4/5 Total Time 4 hrsServings 10
- Preheat the oven to 350°. Spread the bread on 2 large baking sheets and bake for 10 minutes, until dry.
- In a skillet, melt the butter. Add the onion and celery and cook over low heat until softened, 10 minutes. Stir in the ground fennel and prosciutto and cook for 1 minute. Remove from the heat and let cool.
- In a very large bowl, toss the bread with the prosciutto mixture and figs. In a bowl, beat the eggs, stock, salt and pepper; pour the mixture over the bread and stir to thoroughly combine the ingredients.
- Lower the oven temperature to 325°. Cut the tips off the wings and place in a large roasting pan with the neck. Put the capon in the pan, breast side down and fill the neck cavity with stuffing. Pull the skin over the stuffing and secure with a skewer. Turn the capon breast side up and fill the cavity with stuffing. Wrap any leftover stuffing in foil. Rub the butter over the capon; season with salt and pepper.
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QUAIL STUFFED WITH FRESH FIGS AND PROSCIUTTO - FOOD AND WINE
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Servings 8Total Time 45 mins
- Preheat the oven to 475°. Wrap 16 of the figs with the 16 prosciutto strips. In a small bowl, mix 2 teaspoons of salt with 1 teaspoon of pepper and the cardamom. Season the wrapped figs and the quail cavities with some of the spice mixture. Stuff each quail with a wrapped fig. Season the quail all over with the remaining spice mixture.
- In a large skillet, heat 2 tablespoons of the olive oil. Add 6 of the quail and cook over high heat until browned all over, about 4 minutes. Transfer the quail to a shallow roasting pan. Repeat with the remaining quail in 2 batches, using 1 tablespoon of the olive oil each time.
- Roast the quail on the top rack of the oven for 5 minutes. Add the remaining 8 figs to the pan and roast for 5 minutes longer, or until the quail are just cooked through and an instant-read thermometer inserted in a breast registers 130°. Transfer the quail and figs to a platter.
- Set the roasting pan over 2 burners on moderate heat. Add the wine and simmer, scraping the pan to loosen any browned bits; add any accumulated quail juices and simmer briefly. Remove the pan from the heat and whisk the butter into the sauce, 1 tablespoon at a time. Transfer the quail to plates and drizzle with the sauce. Garnish with the roasted figs and serve.
FIG, CARAMELIZED ONION, PROSCIUTTO & GOAT CHEESE PIZZA ...
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2.4/5 (5)Estimated Reading Time 40 secsServings 8Calories 216 per serving
- In small nonstick skillet, heat 1 teaspoon of the olive oil and sauté the onion, stirring occasionally, for about 10 minutes until it starts to turn golden. Add the sugar and continue cooking until the onion takes on a caramel color. Set aside to cool.
- Preheat the oven 450 degrees. On the pizza crust, spread the remaining 1 tablespoon of olive oil and cover with the orange marmalade. Arrange he tcooled onions, figs, prosciutto, goat cheese, and mozzarella on the crust.
- Sprinkle with rosemary, if desired. Bake for 10-15 minutes or until cheese is melted and crust crisp.
SWEET POTATO CROSTINI WITH PROSCIUTTO & HONEY-BALSAMIC ...
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4.4/5 (32)Total Time 50 minsCategory AppetizersCalories 236 per serving
- In a bowl, toss the sliced potato rounds with the oil and season them generously with salt and pepper. Arrange the potatoes in a single layer on a baking sheet and bake until the bottoms become lightly golden brown, about 15-20 minutes. Flip each potato round over and bake for an additional 5 minutes. Sprinkle the warm potatoes with an additional pinch of salt.
- Place the sliced figs into a baking dish and drizzle with the honey and balsamic and sprinkle with a pinch of salt. If using fresh figs, bake until the figs are lightly caramelized, 12-15 minutes. If using dried figs, bake for 5-8 minutes. Dried figs will get hard if baked for too long.
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Reviews 15Estimated Reading Time 3 minsServings 4
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