 |
Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 5 |
|
Figs stuffed with Rosemary Goat Cheese, wrapped in Proscuitto & baked. Ingredients:
24 calimyrna figs |
4 ounces goat cheese |
1 teaspoon minced rosemary |
1/8 lb prosciutto |
Directions:
1. Trim tough stems from figs, make a partial cut through each, at least halfway. Do not cut all the way through.
2. Mix cheese with rosemary.
3. Using a baby spoon, scoop some cheese & smear into opening in fig. It's ok if it shows.
4. If figs are small, cut ham in half lengthwise.
5. Wrap 1 slice ham around each fig, secure with toothpick, put figs on cookie sheet. Cover & chill if making ahead.
6. 15 minutes before you are ready to serve, remove figs from refrigerator & preheat oven to 350'.
7. Put figs in oven, remove when ham sizzles, not burns, about 8-10 minutes.
8. This appetizer is unusual in the combination of flavors & textures. You get salty, sweet, crunchy (fig seed), chewy, creamy, tart, savory all at once. Great with a good Port. I got this recipe many years ago and it is always popular.
|
|