Lake Tahoe recipe: Prosciutto-wrapped figs a perfect appetizer
September 3, 2016
Figs are in season — woohoo! I have so many fond memories of picking figs from my grandmother's tree and enjoying the fig preserves my father would make. Fig season is one of my favorite times of year, and it always seems too short. I'll eat as many figs as I can, and this recipe, in particular, I make at least once a week.
To make this recipe you can purchase a balsamic glaze or make your own balsamic reduction by simply bringing two cups of balsamic vinegar to a boil, reduce it to a simmer and cook until the liquid reduces by more than half.
Once it has reached a syrupy consistency, pour it into a bowl to let cool. You can either use a spoon to drizzle the reduction over your dish or pour it into a pastry bag fitted with a thin tip.
PROSCIUTTO WRAPPED FIGS
Makes 4-6 appetizer servings.
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4 ounces goat cheese
6 pieces of prosciutto
1 cup arugula
Balsamic glaze or reduction
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Rinse the figs and lightly pat dry. Cut off the stems and cut an X into the top of the fig — going about halfway down the length of the fig. Stuff each fig with roughly one teaspoon of goat cheese.
Cut each piece of prosciutto in half lengthwise. Wrap each fig with a strip of prosciutto making sure the ends are overlapping. Place the figs on the baking sheet and bake for 10 minutes.
Remove from oven, place on a bed of arugula and drizzle with the balsamic glaze or reduction. Enjoy!
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com to book your next dinner party.
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