FIG AND PROSCIUTTO SANDWICHES
These open-face sandwiches of fig and prosciutto are layered with dollops of mascarpone cheese and mint leaves. You can substitute cream cheese if you can't find mascarpone.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 32
Number Of Ingredients 5
Steps:
- Remove crusts from bread, and cut each slice into four squares. Spread mascarpone or cream cheese on each square.
- Cut each fig lengthwise into four slices. Place a folded prosciutto slice on each square. Top with a mint leaf and a slice of fig.
PROSCIUTTO AND FIG-SPREAD SANDWICH
Our homemade Fig Spread turns a humble sandwich into an Italian delight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Cut 1 baguette or Italian bread into four 5-to-6-inch pieces; split each piece horizontally.
- Spread 1 to 2 tablespoons Fig Spread on all 8 halves; layer 4 halves with 2 slices prosciutto, 2 thin slices Asiago cheese, and 2 or 3 leaves of arugula. Top with remaining bread halves. Serve.
Nutrition Facts : Calories 406 g, Fat 14 g, Fiber 6 g, Protein 22 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 FIG GRILLED CHEESE
How to make the best Prosciutto Grilled Cheese. Our Italian sandwich recipe features fresh figs, fig jam, mozzarella, and salty cured ham.
Provided by Andrew Dobson
Categories Main Course
Number Of Ingredients 8
Steps:
- Spread 2 slices of bread with fig jam and sprinkle with shredded mozzarella. Grind with fresh black pepper.
- Slice one fig and arrange on one of the mozzarella topped bread slices. Drape the other with Prosciutto and sandwich together.
- Heat half the butter and half the oil in a non-stick skillet. When foamy, add the sandwich to the pan and cook over medium-low heat, about 3 minutes until the bread is golden brown and cheese is oozing.
- Add the remaining butter and oil, then straight away lift the sandwich with a spatula and flip it over to cook the other side.
- Remove and slide onto a plate, cut in half and enjoy crispy and gooey.
Nutrition Facts : Calories 561 kcal, Carbohydrate 56.3 g, Protein 16.9 g, Fat 31.1 g, SaturatedFat 12.7 g, Cholesterol 51 mg, Sodium 909 mg, Fiber 3.4 g, Sugar 18.3 g, ServingSize 1 serving
PROSCIUTTO AND FIG-JAM SANDWICHES
Steps:
- Cut baguette into four 5- to 6-inch-long pieces; split each piece horizontally, leaving one side intact. Spread all bread halves with fig jam; layer bottom halves with prosciutto, cheese, and arugula. Fold halves together, and serve.
- Fig Jam
- In a medium saucepan, combine figs with sugar and the water. Bring to a boil, stirring to dissolve sugar. Reduce heat. Cover and simmer until almost all liquid has evaporated and figs are very tender, about 20 minutes.
- Transfer mixture to a food processor; add lemon juice. Puree until smooth (if mixture is too thick, add up to 1/4 cup additional water, a little at a time). Jam can be refrigerated up to 1 month in an airtight container.
GRILLED FRESH MOZZARELLA, PROSCIUTTO, AND FIG JAM SANDWICH
Make and share this Grilled Fresh Mozzarella, Prosciutto, and Fig Jam Sandwich recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Split each roll, and layer with the mozzarella and prosciutto.
- Spread the top slices with the fig jam, then close up to form sandwiches.
- Lightly butter the outside of each sandwich.
- Heat a heavy nonstick skillet or panini press over med-high heat.
- Place the sandwiches in the pan, working in two batches depending on the size of the pan.
- Press the sandwiches or close the grill and brown, turning once or twice, until the bread is crisp and the cheese is melted; **you can press the sandwiches by weighting them with something heavy-such as a skillet or wide-bottomed saucepan.
- Though the rolls start off as round, once pressed they are considerably flatter and can easily be turned, if careful.
- Serve right away, cut on the diagonal.
Nutrition Facts : Calories 373.5, Fat 17.5, SaturatedFat 9.7, Cholesterol 56, Sodium 682.2, Carbohydrate 34.4, Fiber 1.4, Sugar 10.6, Protein 19.1
PROSCIUTTO, GOAT CHEESE, AND FIG SANDWICHES
Categories Sandwich Goat Cheese Fig Summer Prosciutto Gourmet
Yield Makes 6 sandwiches
Number Of Ingredients 7
Steps:
- Stir together goat cheese and pepper with a fork. Spread butter on cut sides of rolls. Make sandwiches with rolls, peppered goat cheese, figs, prosciutto, and arugula.
FRESH FIG AND PROSCIUTTO SANDWICH
An adopted recipe! Two of my favorite foods - figs and prosciutto. Note by the original chef "I just love this bountiful sandwich it is equally good cold--just eliminate the baking. Recipe adapted from: The Silver Palate Good Times Cookbook"
Provided by Elly in Canada
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Scoop out a bit of bread from the centre of the bread halves.
- Mix the oil and basil in a small bowl and drizzle evenly over both bread halves.
- Arrange the prosciutto evenly over the bottom half of the bread.
- Gently spread the cheese over the prosciutto and top the cheese with sliced figs. Sprinkle with the lemon juice and black pepper.
- Cover with the top half of the bread and wrap in aluminum foil, leaving the seam on top open slightly.
- Bake until the cheese is melted and the sandwich is heated through, about 15 minutes. Cut into 8 equal pieces and serve immediately.
Nutrition Facts : Calories 780.6, Fat 46.8, SaturatedFat 15.1, Cholesterol 42.5, Sodium 1482.8, Carbohydrate 68.2, Fiber 4.7, Sugar 6.8, Protein 22.6
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