Prosciutto Wrapped Dates With Balsamic Reduction Recipe 415 Food

WARM DATES WITH BLUE CHEESE AND PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees F.
• With a small paring knife, slit each date lengthwise and spread open just enough to remove the pit while leaving the date intact. Fill the cavity of each date with a small piece of blue cheese and fold the date over the cheese, pressing it back into its original shape.
• Cut a strip of prosciutto as wide as each date is long and wrap it around twice, enclosing the date almost completely. Place the dates on a sheet pan and bake for about 8 minutes, until the prosciutto is browned and the cheese starts to melt.
• Cool slightly and serve warm.

PROSCIUTTO WRAPPED DATES WITH BALSAMIC REDUCTION RECIPE - (4.1/5)

Steps:

• Preheat oven to 375° F. In a medium saucepan bring the balsamic vinegar to a low boil over medium heat. Continue to simmer and let the vinegar reduce by three-quarters, until thick and molasses-like, coating the back of your spoon. Set aside {if the mixture gets too hard to drizzle, simply re-heat on low}. Wrap each half slice of prosciutto over a date. Secure with wooden toothpicks if need be. I find it helps to put the "seam" on the bottom. Place dates on a parchment lined sheet pan and bake 10-12 minutes. Remove dates from oven, arrange on platter, and drizzle with the balsamic reduction. Serve immediately.

PROSCIUTTO WRAPPED ENDIVE AND RADICCHIO WITH BALSAMIC-FIG REDUCTION

Steps:

• Preheat a grill pan over medium-high heat.
• Season the quartered pieces endive and readicchio with salt and pepper. Wrap each section with a half slice of ham. Brush the wrapped sections with extra-virgin olive oil and grill 7 to 8 minutes, turning every couple of minutes, until ham is crispy and lettuce sections are tender.
• Place figs and vinegar in a pot and bring to a boil, then reduce heat to simmer. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and vinegar is thick, 5 to 7 minutes.
• Arrange the lettuce on individual plates or a serving dish and spoon the fig and balsamic reduction over the lettuce, drizzling back and forth over the plate.

GRILLED PROSCIUTTO WRAPPED SHRIMP AND ARUGULA SALAD WITH PICKLED ONIONS, AND BALSAMIC REDUCTION

Steps:

• To prep the shrimp: Whisk together the wine, garlic, red pepper, salt and lemon juice. Slowly pour in the olive oil. Add the shrimp and toss to coat. Let stand at room temperature for about 20 minutes.
• Meanwhile, pickle the onions. Combine in a medium sauce pot, red wine vinegar, sugar, red pepper flakes, salt, black pepper and water. Bring to a boil and pour over the onions. Let cool and then refrigerate.
• In another small saucepan, place the 1 cup of balsamic over medium heat and reduce until the vinegar becomes syrupy, about 10 minutes. Remove from the heat and let sit at room temperature until ready to use. May need to reheat for use.
• Have the grill preheated to medium-high.
• Drain shrimp and reserve the marinade. Wrap 1 prosciutto strip around each shrimp and place 2 shrimp on each skewer, leaving a little room between each shrimp. Brush each of the skewers with some of the reserved marinade and place on the grill. Grill the shrimp until the prosciutto is crispy and the shrimp turn opaque and are cooked through, about 3 minutes per side.
• In a large bowl, dress the arugula and the pickled onions with remaining balsamic, a splash of olive oil, salt and pepper. Transfer to a serving dish and top with the shrimp skewers. Drizzle the balsamic reduction over the top.

BACON WRAPPED STUFFED DATES WITH BALSAMIC REDUCTION

Steps:

• Simmer balsamic vinegar in small saucepan until reduced by half. Syrup will be thick. Set aside.
• Mix almonds into goat cheese.
• Cut small slit in dates and stuff with small amount of cheese mixture.
• Cut each bacon slice into 3 pieces. (Par-cook if thick sliced.) Wrap piece of bacon around each date, and secure with toothpick.
• Place on foil-lined baking sheet.
• Broil for about 10 minutes, turning over when browned on first side. Be careful as they can burn quickly.
• Arrange on serving platter and drizzle with reserved balsamic reduction.

DATES WITH GOAT CHEESE WRAPPED IN PROSCIUTTO

Steps:

• Heat broiler to low. Spoon 1 teaspoon cheese into each date; wrap with a basil leaf, then a prosciutto strip. Secure with a toothpick. Broil until cheese bubbles, about 3 minutes. Serve warm.

PROSCIUTTO WRAPPED ENDIVE W/ BALSAMIC FIG REDUCTION - RACHAEL RA

Steps:

• Trim the heads of endive, and quarter them lengthwise.
• Cut the sliced prosciutto in half on an angle across the center.
• Over medium-high temperature, heat a grill pan or large skillet.
• Season the prepared endive with salt and freshly ground pepper (I like tricolor peppercorns).
• Wrap each endive with a piece of sliced prosciutto, then brush each with the extra-virgin olive oil.
• Saute each on the grill pan or large skillet for 7 to 8 minutes, turning every couple of minutes, until the prosciutto is nicely crispy and the endive pieces are tender.
• While the vegetables and ham are cooking, begin the reduction sauce: place the chopped figs and vinegar into a saucepan and bring to a boil.
• Reduce heat to medium and simmer sauce for 5 to 7 minutes, or until the figs are soft and the vinegar is nicely thick and syrupy.
• When endives are done, place attractively on a serving dish and drizzle the fig and balsamic reduction over them.
• Serve and enjoy!

SEARED PROSCIUTTO-WRAPPED ASPARAGUS WITH BALSAMIC DRIZZLE

Steps:

• 1. Put vinegar into a small heavy-bottomed saucepan and simmer over medium heat until reduced by about two-thirds and slightly syrupy, 8-10 minutes. Remove pan from heat and set aside to let syrup cool.
• 2. Meanwhile, steam asparagus in a steamer basket set over a pot of boiling water over high heat until just tender, about 4 minutes. Set asparagus aside to let cool.
• 3. Lay 1 slice of prosciutto on a clean surface with one of the narrow ends closest to you. Put 2 asparagus spears on end closest to you, perpendicular to prosciutto, with tips facing in the same direction, then roll up prosciutto around asparagus and set aside. Repeat with remaining prosciutto and asparagus.
• 4. Working in 3 batches, melt 1 tablespoons butter in a large cast-iron or other heavy-bottomed skillet over medium-high heat. Add 6 of the asparagus-prosciutto bundles, judiciously season with salt, and cook until browned on each side, about 45 seconds per side. Transfer to a large warm plate. Repeat process twice with remaining butter and asparagus-prosciutto bundles.
• 5. Drizzle some of the vinegar syrup on each of the warm plates, then divide asparagus-prosciutto bundles evenly between plates.