Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Grilled Prosciutto-Wrapped Figs with Goat Cheese



Posts : 16651
Thanked : 812
Join date : 2013-01-12

Grilled Prosciutto-Wrapped Figs with Goat Cheese

Post by Lobo on Fri 05 Feb 2016, 8:24 pm

Grilled Prosciutto-Wrapped Figs with Goat Cheese

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 2 minutes
Servings: 6
Choose figs that are ripe but still somewhat firm to prevent them from turning too soft when they are grilled. Using a pastry bag makes it easy to pipe the filling into the figs, but you can use a small spoon to fill them if you prefer.

  • Printer Friendly Version

  • 210


  • 2 Tbs. pine nuts
  • 5 oz. (155 g) fresh goat cheese (about 3/4 cup)
  • 2 Tbs. chopped fresh mint, plus small mint leaves for garnish
  • 18 firm but ripe fresh figs, stemmed
  • 18 paper-thin slices prosciutto


Prepare a hot fire in a grill.

In a mini food processor, combine the pine nuts, goat cheese and chopped mint and pulse until the goat cheese is creamy. Transfer the mixture to a pastry bag with a large plain tip.

Using a sharp knife, make a lengthwise slit in one of the figs starting at the stem end, cutting about three-quarters of the way through the fruit. Gently pry open the fig and, using the pastry bag, pipe 2 to 3 tsp. of the filling into the fig. Press the sides of the fig together to close. Wipe off any goat cheese remaining on the outside of the fig, then wrap 1 of the prosciutto slices around the fig, making sure the opening at the top of the fig is completely covered by the prosciutto. Thread a toothpick or small skewer horizontally through the fig. Repeat with the remaining figs, goat cheese and prosciutto.

Grill the figs until the prosciutto is browned on one side, about 1 minute. Turn and cook until the second side is browned, about 1 minute more. Transfer the figs to a platter, remove the toothpicks and let cool slightly. Garnish with mint leaves and serve immediately. Serves 6.

Williams-Sonoma Test Kitchen

    Current date/time is Fri 28 Oct 2016, 9:05 am