Stuffed Figs Wrapped In Proscittuo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These delicate hors d oeuvres make exquisite party fare. Ingredients:
24 dried large calimyrna figs, stems removed |
juice and zest of 1 orange |
1/4 cup honey |
1 1/2 cups raw cashews |
1 t. white miso paste |
1 t. dried thyme |
1/2 cup chopped scallions |
1 bunch arugula or, alternatively, baby spinach leaves , washed and stems removed |
1/2 lb. thinly sliced prosciutto |
salt and pepper, to taste |
Directions:
1. Preheat oven to 375 F.
2. Place all of the figs in a casserole dish just large enough to fit. Reserving 2 T. orange juice for the cream in a small dish, combine the remaining juice with the honey in a small bowl. Mix well, and pour over the figs. Lightly salt the figs and bake for 10 minutes or until soft and slightly golden.Set dish on a cooling rack to cool slightly.
3. In a blender or food processor, grind cashews until fine. Add the miso, reserved orange juice, orange zest and thyme, and process until well blended. Using a spatula, fold in the scallions to the mixture. Cover and refrigerate until ready to assemble. (This step can be done up to 1 day in advance.)
4. .When ready to assemble, make a small x in the top of the figs while still warm, squeezing the sides slightly to create an opening. Spoon in a generous dollop of the cashew-scallion cream. Wrap each fig with a leaf of arugula or spinach, followed by a thin slice of prosciutto. Secure with a small bamboo skewer or toothpick and salt and pepper to taste. Serve warm or cold.
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