Fresh Fig And Prosciutto Frittata With Mild Asiago Recipes

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ROASTED FIGS AND PROSCIUTTO



Roasted Figs and Prosciutto image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 10 servings

Number Of Ingredients 3

Good olive oil
20 large fresh ripe figs
20 thin slices Italian prosciutto (about 8 ounces)

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 WRAPPED FIGS



Prosciutto Wrapped Figs image

Provided by Sandra Lee

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 5

4 large whole figs (or 16 small mission figs), quartered
Goat cheese
1 (3-ounce) package prosciutto
3 tablespoons honey
1/4 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
  • Cut a small hole in the center of the flesh of each fig. Fill each hole with 1/4 teaspoon of goat cheese.
  • Take a prosciutto slice and tear in half. Use 1 half to diagonally wrap around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped. (Secure with toothpicks if necessary.) Place wrapped figs on prepared baking sheet, evenly spaced.
  • In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig.
  • Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately.

FIGS AND PROSCIUTTO



Figs and Prosciutto image

Sweet and delicious, figs make the perfect pairing for a thin slice of Prosciutto di Parma -- which, by the way, is nitrate-free and low in saturated fat. Get more healthy holiday recipes

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 5

8 (about 1 ounce each) paper-thin slices prosciutto
8 fresh, ripe figs, halved lengthwise
1 tablespoon aged balsamic vinegar
Fresh thyme, for garnish
2 ounces Parmigiano Reggiano, shaved into strips with vegetable peeler

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.

Nutrition Facts : Calories 101 g, Fat 4 g, Fiber 1 g, Protein 9 g

FIGS WITH PROSCIUTTO



Figs with prosciutto image

A super-quick, delicious fig and prosciutto dish, great for a starter or snack

Provided by Tom Kime

Categories     Canapes, Dinner, Starter

Time 5m

Number Of Ingredients 5

ripe figs
balsamic vinegar
prosciutto
shaved parmesan
fresh mint or rocket leaves

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.

SHIITAKE, FONTINA, AND PROSCIUTTO FRITTATA



Shiitake, Fontina, and Prosciutto Frittata image

Make and share this Shiitake, Fontina, and Prosciutto Frittata recipe from Food.com.

Provided by KathyP53

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

4 tablespoons butter, divided
1 cup thinly sliced shallot (about 4 large)
1 (3 ounce) package thinkly sliced prosciutto, slivered (about 3/4 cup)
8 ounces shiitake mushrooms, stemmed, caps thinly sliced
12 large eggs
2 cups packed coarsely grated Fontina cheese, divided
1/4 cup chopped fresh Italian parsley
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Melt 3 tablespoons butter in 12" nonstick ovenproof skillet over medium heat. Add shallots; saute 2 minutes. Add prosciutto; saute until almost crisp, about 3 minutes. Add mushrooms, saute until brown and tender, about 6 minutes. Cool mushroom mixture in skillet 10 minutes.
  • Whisk eggs, 1 cup grated Fontina cheese, parsley, salt and pepper in large bowl. Stir in mushroom mixture. Melt 1 tablespoons butter in same skillet over medium heat. Pour egg mixture into skillet. Cook without stirring until bottom and sides are set (top will be undercooked), about 10 minutes.
  • Place skillet in oven and bake frittata until top is set, about 20 minutes.
  • Preheat broiler. Sprinkle frittata with remiaining 1 cup cheese. Broil until cheese melts, about 2 minutes. Using heatproof spatula, loosen frittata on all sides. Slide onto platter.
  • Can be made 2 hours ahead. Let stand at room temperature.

Nutrition Facts : Calories 288.1, Fat 21.5, SaturatedFat 11.2, Cholesterol 325.6, Sodium 524.5, Carbohydrate 6.4, Fiber 0.8, Sugar 1.4, Protein 17.6

GRILLED BRIE, FIG AND PROSCIUTTO SANDWICHES



Grilled Brie, Fig and Prosciutto Sandwiches image

This queen of grilled cheese sandwiches comes from the March 07 Every Day With Rachael Ray magazine. The gooey brie, salty prosciutto and sweet figs are the perfect combination! Rachael suggests serving these sandwiches with sweet potato fries.

Provided by LizzieBug

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

8 slices sourdough bread
4 tablespoons fig preserves
1/2 lb brie cheese
4 ounces prosciutto
2 tablespoons unsalted butter, softened

Steps:

  • Spread the fig preserves onto 4 slices of bread.
  • Cut the Brie into 8 long, thin slices.
  • Lay 2 slices of Brie over the preserves. (I have also used creme de brie since I don't really care for the rind of Brie. If you go this route you can just spread the creme de Brie over the other slices of bread.).
  • Arrange the prosciutto over the Brie.
  • Top with the remaining 4 slices of bread.
  • Spread half of the butter over the tops of the sandwiches and invert onto a hot skillet or pan.
  • Spread the remaining butter on the other side of the sandwiches.
  • Cook on the stove or in the oven, turning the sandwiches over once or twice, until the bread is golden brown and the Brie is melted.
  • Cut in half to serve.

Nutrition Facts : Calories 645.5, Fat 25.3, SaturatedFat 14.3, Cholesterol 72, Sodium 1143.2, Carbohydrate 80.2, Fiber 4.1, Sugar 10.1, Protein 23.2

WARM SPINACH, FIG, AND PROSCIUTTO SALAD WITH HONEY BALSAMIC VINA



Warm Spinach, Fig, and Prosciutto Salad with Honey Balsamic Vina image

Make and share this Warm Spinach, Fig, and Prosciutto Salad with Honey Balsamic Vina recipe from Food.com.

Provided by MarieRynr

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

12 ounces fresh spinach
1/4 cup olive oil
3 tablespoons minced shallots
1 1/2 tablespoons minced garlic
1/2 cup julienned red onion
2 ounces prosciutto, diced small
2 tablespoons honey
1 cup chicken stock
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
6 sliced fresh figs
kosher salt
freshly ground white pepper

Steps:

  • Clean and rinse the spinach leaves and keep them in the fridge until ready to use.
  • In a medium saute pan over medium high heat, add the olive oil, shallots and garlic.
  • Cook, stirring, 45 seconds.
  • Add the red onion and cook, stirring, one minute longer.
  • Add the proscuitto and toss just until hot.
  • Add the honey, bring to a boil, reduce heat and simmer for 2 minutes.
  • Add the chicken stock and vinegar to the pan to deglaze, scraping up any flavorful bits stuck to the bottom of the pan.
  • Bring to a boil, reduce the heat and simmer until the luquids are reduced by one quarter, about 5 minutes.
  • Remove the pan from the heat, drizzle in the extra virgin olive oil, add the sliced figs and salt and pepper to taste, and stir.
  • Distribute the spinache leaves among the serving places.
  • Spoon some of the warm ham and fig vinaigrette over each serving.

FRESH FIG AND PROSCIUTTO SANDWICH



Fresh Fig and Prosciutto Sandwich image

An adopted recipe! Two of my favorite foods - figs and prosciutto. Note by the original chef "I just love this bountiful sandwich it is equally good cold--just eliminate the baking. Recipe adapted from: The Silver Palate Good Times Cookbook"

Provided by Elly in Canada

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 baguette, cut lengthwise in half
1/2 cup best-quality olive oil
1/2 cup coarsely chopped fresh basil leaf
4 ounces thinly sliced prosciutto
8 ounces sweet gorgonzola or 8 ounces saga blue cheese, room temperature
3 fresh figs, cut lengthwise into slices (mission or green,ripe)
2 tablespoons fresh lemon juice
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 350°F
  • Scoop out a bit of bread from the centre of the bread halves.
  • Mix the oil and basil in a small bowl and drizzle evenly over both bread halves.
  • Arrange the prosciutto evenly over the bottom half of the bread.
  • Gently spread the cheese over the prosciutto and top the cheese with sliced figs. Sprinkle with the lemon juice and black pepper.
  • Cover with the top half of the bread and wrap in aluminum foil, leaving the seam on top open slightly.
  • Bake until the cheese is melted and the sandwich is heated through, about 15 minutes. Cut into 8 equal pieces and serve immediately.

Nutrition Facts : Calories 780.6, Fat 46.8, SaturatedFat 15.1, Cholesterol 42.5, Sodium 1482.8, Carbohydrate 68.2, Fiber 4.7, Sugar 6.8, Protein 22.6

MUSHROOM AND PROSCIUTTO FRITTATA



Mushroom and Prosciutto Frittata image

This is a good breakfast change for a family of four, it only talke a few minutes to make up and a few minutes to cook, and so delicious to eat!! You can change your kind of mushrooms to suit your favorite kind - I did!!

Provided by Chef mariajane

Categories     Breakfast

Time 24m

Yield 4 serving(s)

Number Of Ingredients 10

cooking spray
1/2 cup onion, thinly sliced
1/3 cup green peppers or 1/3 cup red pepper, chopped
1 (6 ounce) package sliced portabella mushrooms, 1/2 inch thick
1/2 cup prosciutto, slivered
8 eggs
1/4 cup water
salt
pepper
1/4 cup fresh parsley, chopped

Steps:

  • Spary a nonstick skillet with cooking spray. Saute onion, pepper, mushrooms and prosciutto over medium heat until tender; set aside.
  • Spray a 10-inch nonstick skillet with cooking spray.
  • Beat eggs with water, season with salt and pepper. Stir in parsley and vegetable-prosciutto mixture. Pour into skillet and lower heat to medium-low. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and the top is almost set, about 4 minutes.
  • Cover with lid or foil for 2-3 minutes or until egg are set. Cut into wedges and serve.

Nutrition Facts : Calories 170.3, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 145.9, Carbohydrate 5.8, Fiber 1.2, Sugar 2.7, Protein 14.1

PROSCIUTTO AND FIG-JAM SANDWICHES



Prosciutto and Fig-Jam Sandwiches image

Categories     Bread     Side     Fig     Prosciutto     Simmer     Boil

Yield serves 4

Number Of Ingredients 11

1 large baguette or soft Italian bread loaf
Fig Jam (recipe below)
4 ounces prosciutto, thinly sliced
4 ounces Asiago cheese, thinly sliced
1 small bunch arugula, washed well and dried
Fig Jam
10 ounces dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups)
3 tablespoons sugar
1 1/2 cups water, plus more if needed
1 tablespoon fresh lemon juice
(makes 1 3/4 cups)

Steps:

  • Cut baguette into four 5- to 6-inch-long pieces; split each piece horizontally, leaving one side intact. Spread all bread halves with fig jam; layer bottom halves with prosciutto, cheese, and arugula. Fold halves together, and serve.
  • Fig Jam
  • In a medium saucepan, combine figs with sugar and the water. Bring to a boil, stirring to dissolve sugar. Reduce heat. Cover and simmer until almost all liquid has evaporated and figs are very tender, about 20 minutes.
  • Transfer mixture to a food processor; add lemon juice. Puree until smooth (if mixture is too thick, add up to 1/4 cup additional water, a little at a time). Jam can be refrigerated up to 1 month in an airtight container.

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