Fall Figs Stuffed With Stilton Cheese Wrapped In Prosciutto And Chateau Elan Port Wine Syrup Recipes
MORTADELLA AND FIG FOCACCIANINI
Provided by Jeff Mauro, host of Sandwich King
Time 1h5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the fig spread: Bring the figs, 1 cup water, balsamic and sugar to a simmer in a small pot. Simmer until the figs rehydrate and the liquid reduces and thickens, about 15 minutes. Let cool. Once cool, place in a food processor and puree until smooth, 20 to 30 seconds.
- For the sandwich build: Preheat a griddle over medium-low heat or heat a panini press. Slice 1 focaccia square in half. Place a thin layer of the fig spread on the inside of both halves. Place a couple slices of cheese on the bottom, and then place 4 ounces mortadella on top. Close and lightly brush the bread with olive oil. Griddle the sandwich until golden and warm, about 4 minutes a side. Repeat with the remaining ingredients.
- Grab daintily with one hand and bite like a maniac.
FRESH FIGS STUFFED AND WRAPPED WITH PROSCIUTTO
This is a wonderful appetizer of Sweet juicy figs stuffed with a mixture of cream cheese, pine nuts, honey and the magic ingredient Amarula Cream Liqueur (Bailey 's can be used in it's place. Then lovingly wrapped in Proscuitto!
Provided by Rita1652
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix filling ingredients together.
- Slice a small incision at the base of each fig. I place an eighth of mixture in each fig.
- Gentle wrap each fig so each is nestled holding in the stuffing.
Nutrition Facts : Calories 163.1, Fat 8.5, SaturatedFat 1.8, Cholesterol 7.8, Sodium 24.1, Carbohydrate 22.7, Fiber 3.2, Sugar 18.9, Protein 2.3
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- Snip the hard stems off the figs. If you have small figs, make a vertical slice through the middle, without cutting all the way through the fig. You'll essentially be creating a little pocket for the cheese. If you have larger figs, make a vertical slice all the through the fig.
- Take a small chunk of cheese and stuff it into the little pocket of the whole fig, or press it onto the cut side of the halved fig.
- 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, or around the entire fig (depending on the size method you are using), with the ends overlapping.
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