STUFFED AND WRAPPED FIGS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Slice the figs lengthwise (stem-to-flower end), about halfway through, making a little pocket.
- Place 1 split fig onto each piece of prosciutto. Fill the center of the figs with pieces of ricotta salata.
- Wrap the figs with the prosciutto, making a decorative flower.
- Place the wrapped figs on a platter covered with salad greens
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.
WRAPPED FIGS WITH CAMEMBERT
A nice appetizer for a romantic candlelit meal, alternatively can be scaled up for a formal dinner party.
Provided by English_Rose
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425°F.
- Split open the figs and stuff each one with a piece of camembert.
- Wrap each fig with two slices of pancetta. Place on a baking tray and cook in the oven for 5-6 minute, or until the pancetta is golden and the cheese melted.
- Remove the figs from the oven and drizzle with a little port and balsamic vinegar.
- Sprinkle with thyme or basil leaves, to serve.
Nutrition Facts : Calories 159.2, Fat 7.2, SaturatedFat 4.4, Cholesterol 20.4, Sodium 239.7, Carbohydrate 19.3, Fiber 2.9, Sugar 16.4, Protein 6.4
CAMEMBERT WITH BLUE CHEESE, FIGS AND PORT SAUCE
Provided by Maria Watson
Categories Cheese Fruit Cocktail Party Vegetarian New Year's Eve Buffet Blue Cheese Fig Port Winter Bon Appétit California
Yield Serves 4
Number Of Ingredients 10
Steps:
- Brush Camembert on all sides with egg, then coat with breadcrumbs. Place on foil-lined plate and cover.
- Bring Port to simmer in heavy small saucepan over medium heat. Add figs; simmer until slightly softened, about 5 minutes. Using slotted spoon, transfer figs to small bowl. Add sugar to Port in pan; boil until reduced to thick syrup, stirring occasionally, about 5 minutes. Pour syrup over figs. (Cheese and figs can be prepared 3 hours ahead. Refrigerate cheese. Let figs stand at room temperature.)
- Melt butter in heavy skillet over medium-high heat. Add Camembert and cook until breadcrumbs are brown and cheese is warm, about 2 minutes per side. Transfer to platter. Top with blue cheese, figs and syrup. Sprinkle with chives and surround with toasts.
PANCETTA-WRAPPED FIGS
Meaty, salty pancetta plays up the soft, savory sweetness of vinegar-poached figs.
Provided by Martha Stewart
Categories Appetizers
Time 1h50m
Yield Makes 3 dozen
Number Of Ingredients 8
Steps:
- Bring vinegar, water, sugar, juniper berries, peppercorns, and cloves to a boil in a small saucepan. Add figs, and simmer gently for 5 minutes. Remove from heat. Let stand, covered, to bring to room temperature.
- Preheat oven to 350 degrees. Transfer figs to a cutting board using a slotted spoon; cut in half. Wrap a pancetta strip around each half. Transfer, seam side down, to a wire rack set on a baking sheet. Bake until pancetta is browned, about 30 minutes. Secure each with a toothpick. Serve warm.
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