Figs With Duck Prosciutto And Sorrel Recipes

FIGS AND PROSCIUTTO

Steps:

• Arrange prosciutto in overlapping slices on a large platter. Place figs beside prosciutto, drizzle with vinegar, and garnish with fresh thyme sprigs.
• Sprinkle the Parmesan shavings over prosciutto and figs.

FIGS WITH DUCK PROSCIUTTO AND SORREL

Steps:

• In a small bowl, whisk together the honey and mustard.
• On a work surface, lay out the prosciutto slices and top each with a sorrel strip. Using a pastry brush, coat each lightly with some of the honey mustard. Place a fig, rounded side down, in the middle of each strip and wrap the prosciutto and sorrel around it. Push a toothpick from the base of each parcel through the top, pinning together the overlapping prosciutto and sorrel. Transfer to a serving platter and serve.

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 ROASTED FIGS

Steps:

• Preheat the oven to 400 degrees F.
• Make a small slit in the side of each fig and stuff a raisin-size piece of cheese in the opening.
• Wrap a piece of prosciutto around each to enclose like a little cocoon. Stand the figs on a sheet pan. Bake for 12 to 15 minutes so the prosciutto melts slightly and forms a skin around the figs. Season with lots of ground black pepper. These are terrific hot or at room temperature

DUCK PROSCIUTTO BREADSTICKS WITH RICOTTA AND DRIED FIGS

Steps:

• Preheat oven to 350°F.
• Toast breadsticks on a baking sheet in middle of oven until golden, about 15 minutes.
• Wrap each breadstick with a slice of prosciutto, leaving ends of bread exposed, and keep, covered, at room temperature.
• Stir together ricotta, tarragon, figs, garlic (to taste), oil, 2 tablespoons milk, salt, and pepper. If too thick for dipping, stir in 1 or 2 tablespoons of remaining milk.
• Just before serving, drizzle ricotta dip with additional oil and serve with breadsticks.

MARINATED FIGS WITH PROSCIUTTO, MOZZARELLA & BASIL

Steps:

• Cut the figs into 16 wedges and sit them in a non-metallic bowl. Mix together the oil and vinegar, then pour it over the figs. Season well with salt and pepper, and leave to marinate at room temperature for about 30 minutes.
• When the figs have marinated, thread each wedge on to a wooden skewer with some prosciutto, mozzarella and a basil leaf. The order in which you thread them is entirely up to you.
• Once you have made all 16, sit them on a plate and drizzle over the remaining marinade. Serve at room temperature rather than straight from the fridge, so all the flavours are at their best.

PROSCIUTTO AND FIGS WITH GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay prosciutto onto a work surface. Place 1 fig on the end of each prosciutto slice. Spread a thin layer goat cheese onto each fig. Roll prosciutto around each fig; arrange on a baking sheet.
• Bake in the preheated oven until prosciutto is crisp, 3 to 4 minutes.

FIGS WITH PROSCIUTTO

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.

PROSCIUTTO ROASTED FIGS

Steps:

• Make a small slit in the side of each fig and stuff a raisin-size piece of cheese in the opening.
• Wrap a piece of prosciutto around each to enclose like a little cocoon.
• Stand the figs on a sheet pan.
• Bake for 12 to 15 minutes so the prosciutto melts slightly and forms a skin around the figs.
• Season with lots of ground black pepper.

PROSCIUTTO AND FIGS WITH GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay prosciutto onto a work surface. Place 1 fig on the end of each prosciutto slice. Spread a thin layer goat cheese onto each fig. Roll prosciutto around each fig; arrange on a baking sheet.
• Bake in the preheated oven until prosciutto is crisp, 3 to 4 minutes.

ROASTED FIGS WITH PROSCIUTTO AND GORGONZOLA

Steps:

• Heat oven to 200oC.
• Make a small cut at the top of each fig and push in a little piece of gorgonzola. Wrap each fig in a slice of prosciutto.
• Bake in the oven for 15 minutes. The cheese will melt and the prosciutto will be crisp.
• Serve immediately on rocket leaves dressed in olive oil and salt, and finish with a little finely cracked pepper.