Roasted Figs In Prosciutto Recipes

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PROSCIUTTO ROASTED FIGS



Prosciutto Roasted Figs image

Make and share this Prosciutto Roasted Figs recipe from Food.com.

Provided by Mysterygirl

Categories     < 30 Mins

Time 30m

Yield 40 pieces

Number Of Ingredients 4

40 small fresh mission figs
4 ounces manchego cheese or 4 ounces blue cheese
20 slices prosciutto, halved lengthwise
fresh ground black pepper

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.

SAUTéED FIGS WITH PROSCIUTTO AND PARMIGIANO



Sautéed Figs with Prosciutto and Parmigiano image

Categories     Salad     Side     Roast     Fig     Prosciutto

Yield MAKES 16 WRAPPED FIGS; SERVES 4 TO 6

Number Of Ingredients 5

1 small chunk Parmigiano-Reggiano cheese
8 large fresh figs
8 thin slices prosciutto
Extra-virgin olive oil for brushing
1 1/2 tablespoons aged sherry or balsamic vinegar

Steps:

  • Use a vegetable peeler to shave the Parmigiano into shards. Set aside.
  • Cut the figs in half lengthwise, and cut the prosciutto slices in half lengthwise as well. Wrap a piece of prosciutto around each fig, then brush lightly with the olive oil.
  • Heat a large skillet (ideally cast iron) or a grill pan over medium-high heat. When hot, arrange half the figs in a roomy single layer, cut side down, in the pan. Cook until the prosciutto is browned and crispy, 1 1/2 to 2 minutes. Then flip the figs and repeat on the other side. Transfer to a serving platter and cook the remaining figs in the same way.
  • Drizzle the vinegar over the figs and top with Parmigiano shavings. Serve warm or at room temperature.

ROASTED FIGS IN PROSCIUTTO



Roasted Figs in Prosciutto image

Number Of Ingredients 3

8 large fresh brown figs
8 slices of imported Italian prosciutto, halved crosswise
Best quality balsamic vinegar (optional)

Steps:

  • 1 Preheat the oven to 350°F. Cut the figs in half lengthwise. Wrap a piece of prosciutto completely around each fig half. Place the figs on a baking sheet. Bake 10 minutes or until heated through. 2 Transfer the figs to a serving plate. Dribble each half with a drop or two of balsamic vinegar, if using. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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.

ROASTED FIGS WITH PROSCIUTTO AND GORGONZOLA



Roasted Figs With Prosciutto and Gorgonzola image

Make and share this Roasted Figs With Prosciutto and Gorgonzola recipe from Food.com.

Provided by Terese

Categories     Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 fresh figs
50 g gorgonzola (dolce)
4 slices prosciutto
1 cup rocket
extra virgin olive oil
salt
cracked pepper

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.

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