Prosciutto Wrapped Fig Hearts Food

PROSCIUTTO-WRAPPED FIG HEARTS

Steps:

• Using a paring knife, slice a small pocket in rounded end of a fig. Stuff pocket with a scant teaspoon of cheese; press down to form a heart shape. Wrap with a third of a prosciutto slice; secure with a cocktail pick. Repeat with remaining figs. Drizzle lightly with balsamic vinegar; serve. Wrapped figs may be refrigerated, covered in plastic wrap, up to 8 hours; bring to room temperature before serving.

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.

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.

PROSCIUTTO-WRAPPED CHICKEN WITH FIGS AND GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir shallots until translucent, about 3 minutes. Stir garlic, thyme, salt, and pepper into shallots; cook and stir until fragrant, about 2 minutes. Transfer shallot mixture to a bowl; stir in goat cheese, mozzarella cheese, cream cheese, figs, and basil until well combined.
• Pound each chicken breast on a work surface until thin. Spoon about 1/4 cup goat cheese mixture onto the middle of each piece of chicken. Roll chicken around the filling and wrap 2 pieces prosciutto around each chicken roll, covering the opening with 1 layer of prosciutto. Place chicken rolls onto the prepared baking sheet, seam-side down.
• Bake in the preheated oven for 20 minutes; turn chicken and continue baking until chicken is no longer pink in the center and prosciutto is crisp, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken stand for 5 minutes before serving.

PROSCIUTTO WRAPPED FIGS WITH GOAT CHEESE

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.

PROSCIUTTO WRAPPED ARTICHOKE HEARTS

Steps:

• Defrost artichoke hearts and pat dry. Combine hearts, olive oil, fresh herbs, salt and pepper in a bowl and marinate for 30-60 minutes. Pre-heat oven to broil. Wrap each heart with prosciutto and place on a cookie sheet. ( I lined my cookie sheet with parchment paper or foil for easy clean up.) Cook until prosciutto starts to crisp and turn brown - about 7-10 minutes. Remove from oven and top with balsamic vinegar/syrup and serve.