RECIPE OF THE MONTH
MAY 2006
Prosciutto-Roasted Figs
by Tyler Florence, from his book, Real Kitchen. Submitted
by Megan Wetzel, who informs us."I
met Tyler at a book fair a year ago, and he made these
at the show!"
45 minutes
These little gems are what I like to think of as new-wave
pigs in a blanket. The ham and fruit are a perfect
balance of salty and sweet, and a sip of chapagne compliments
the flavors perfectly.
Makes 40 Peices
40 Small fresh Mission figs
4 ounces manchego cheese or blue cheese
20 slices prosciutto, havled lengthwise
1/3 cup honey
Freshly ground black pepper
Preheat the oven to 400 F. Make a small slit in the
side of each fig and stuff a raisin-size piece of cheese
in the opening. Wrap a peice of prosciutto around each
fig to enclose it in a little cocoon. Stand the figs
on a sheet pan. Bake for 12-15 minutes so the prosciutto
melts slightly and forms a skin around the figs. drizzle
with honey and season with lots of ground black pepper.
These are terrific hot or at room temp.
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