Wednesday, September 13, 2006

RECIPES: Figs with Proscuitto and Goat Cheese

Figs with Proscuitto and Goat Cheese (1)

Figs with Goat Cheese and Proscuitto

8 Figs
4 oz Goat Cheese
Pepper
5 Mint leaves plus little ones for garnish
2-3 slices Proscuitto
Olive oil

Figs with Proscuitto and Goat Cheese

Figs with Proscuitto and Goat Cheese (2)


This dish can be either served raw or cooked. The raw figs have a fresh, minimal taste ith a bit of a firmer flesh. The broiled figs are full flavored but have a much softer flesh and the goat cheese will be melted a bit too.

Slice each fig into quarters but don’t cut all the way through from top to bottom. You want them to remain in one piece but cut enough to open up and be able to be filled.

Mince up the mint leaves. In a small bowl mix up the goat cheese, mint leaves and pepper.

Slice the proscuitto into thin strips lengthwise.

If roasting them, preheat the broiler.

Spoon small balls of goat cheese into the center of the figs. If roasting, drizzle a tiny bit of olive oil over the tops and broil for about 3-5 minutes until the goat cheese starts to brown slightly and the figs get soft. Remove from the oven. Then to both the raw and the cooked figs with cheese, top with a little heap of proscuitto and top with a little mint leaf for garnish. Serve




Figs with Proscuitto and Goat Cheese (4)

Figs with Proscuitto and Goat Cheese (3)

4 comments:

Jen said...

I'll have to try that.

peabody said...

Such a great combo.

Nau-Dee said...

how pretty!

Gabriella True said...

It was quite delicious. Special Dish.