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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Figs with Dry Jack and Prosciutto

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Grilled Figs with Dry Jack and Prosciutto Empty Grilled Figs with Dry Jack and Prosciutto

    Post by Lobo Fri 05 Feb 2016, 7:50 pm

    Grilled Figs with Dry Jack and Prosciutto Img62l
    Grilled Figs with Dry Jack and Prosciutto
    Grilled Figs with Dry Jack and Prosciutto Translucent
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    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Servings: 6
    Grilling or roasting fresh figs gives them a caramelized, sweet flavor that enhances this classic Italian-style pairing of a salty cheese, cured meat and ripe fruit. Serve the figs hot off the grill as a starter, or combine them with a simple arugula salad for a light meal. Change up the dish by using Parmigiano-Reggiano or an aged pecorino instead of the dry Jack.






    • 105

    Ingredients:


    • 16 soft fresh figs
    • 2 Tbs. extra-virgin olive oil
    • 3 oz. dry Jack cheese, thinly sliced
    • 3 oz. prosciutto, thinly sliced, each slice cut in half or thirds to
        make 16 pieces

    Directions:

    Arrange the figs in a single layer in a shallow baking dish. Drizzle with the olive oil and turn gently to coat them with the oil.

    Grill method: Prepare a medium-hot fire in a grill and oil the grill rack. Place the figs on the hot grill and cook, turning once or twice, until the skins start to glisten and lightly char, about 3 minutes.

    Stovetop method: Preheat an oven to 450°F. Place the figs, still in the baking dish, in the oven and roast, turning several times, until shiny and plump, 5 to 7 minutes.

    Transfer the figs to a wire rack (or leave in the baking dish) until cool enough to handle. Slit each fig from the stem end almost to the bottom and slip a piece of cheese and a half-slice of prosciutto into the slit. Serve immediately. Serves 4 to 6.

    Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).

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