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 WRAPPED STUFFED SUMMER FIGS
Fresh figs are stuffed with goat cheese and then wrapped in prosciutto before being baked in this easy summer recipe.
Provided by Deborah Mele
Categories Antipasti
Time 13m
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F.
- Cut a cross in the top of each of the figs and open slightly.
- Push a tablespoon of the cheese into the fig, then wrap securely in the slice of prosciutto and secure with toothpicks.
- Place the figs on a baking sheet, and bake for 8 to 10 minutes or until the cheese begins to melt.
- Serve on a plater with a drizzle of the aged balsamic vinegar on top.
Nutrition Facts : Calories 223 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 23 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2 pieces, Sodium 1740 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GRILLED PROSCIUTTO WRAPPED FIGS STUFFED WITH GOAT CHEESE
Steps:
- Preheat the grill and brush with a grill brush to remove any excess crud and fat. After brushing, run an oiled towel over the grates to pick up any loosened crud or soot.
- Drizzle each fig half with vinegar and fill each fig center with goat cheese. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.
- Put the figs on a cooler spot of the preheated grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, about 5 to 6 minutes.
- While the figs are grilling, in a large bowl, toss the arugula with a little extra-virgin olive oil, some balsamic vinegar and the Parmigiano-Reggiano. Taste, and add salt, if needed. Arrange on individual serving plates or a serving platter and top with the figs. Drizzle a couple of drops of balsamic on each fig and serve.
- Its figgy delicious!
GRILLED PROSCIUTTO WRAPPED FIGS STUFFED WITH GORGONZOLA DOLCE
Provided by Anne Burrell
Categories appetizer
Time 40m
Yield 48 appetizer servings
Number Of Ingredients 6
Steps:
- Preheat the grill to medium-high.
- Drizzle each fig half with vinegar and fill each fig center with 1 tablespoon of the cheese. Sprinkle a couple flakes of crushed red pepper on top of the cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.
- Put the figs on the grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, 5 to 6 minutes.
- Drizzle a couple of drops of balsamic on each and serve. It's figgy delicious!
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.
FIGS WITH PROSCIUTTO
A super-quick, delicious fig and prosciutto dish, great for a starter or snack
Provided by Tom Kime
Categories Canapes, Dinner, Starter
Time 5m
Number Of Ingredients 5
Steps:
- Halve the figs lengthways and put them, cut side down, without oil, in a hot griddle pan (or heavy-based frying pan) for 1 minute until charred. Sprinkle with balsamic vinegar and salt and black pepper to taste, and, while still warm, wrap each half in a little piece of prosciutto.
- Serve as canapés or a starter, garnished with shaved parmesan and fresh mint or rocket leaves.
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
DOLCELATTE-STUFFED FIGS
Simple yet impressive stuffed figs make lovely canapés and only take 15 minutes to make
Provided by Good Food team
Categories Canapes
Time 15m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Remove the hard core from the dried figs. Cut a pocket in each with the point of a knife, then stuff each pocket with ½ tsp dolcelatte cheese.
- Cut the prosciutto in half lengthways, then wrap up each stuffed fig into a little parcel. Serve scattered with a small handful chopped parsley if you have it.
Nutrition Facts : Calories 53 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 3 grams protein, Sodium 0.46 milligram of sodium
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