recipe added Oct 5, 2011 9:24:37 AM byThe Hot Plate
Well the title of this dish really says it all. These little two bite gems are show stoppers at dinner parties and since they can be served raw, hot or room temperature they can be adapted to any situation. Say for example you have a pork tenderloin going into the oven an hour before guests come over? Well not to worry these sweet and savoury morsels can sit on the counter to fend for themselves until guests arrive. Or, may you are up at the cottage and don’t want to get fussy with the stove? No need! Even when the figs aren’t baked they are every bit as scrumptious and the prosciutto lends a silky texture that melts in your mouth. The only thing to remember is not to pop one of these into your mouth fresh out of the oven because they are smoking hot! Let them rest for 10-15 minutes before tucking in. Read More...
Source The Hot Plate
|6 pieces||prosciutto||halved length wise|
|1/4 cup||goat’s cheese||room temperature|
1. 1. Preheat the oven to 350F. Cut an “X” in the top of the fig so that it run 3/4s of the way down the fig (see photo).
2. 2. Gently pull the 4 sides of the fig apart and stuff with goat’s cheese.
3. 3. Fold each of the prosciutto strips in half width wise so that they are long and thin. Wrap each of them around one of the figs.
4. 4. Spread the figs out on a baking sheet making sure that the stuffed cavity is facing upwards. Bake until the prosciutto is cooked (it will not crisp until it is removed from the oven and cooled slightly) and the goat’s cheese is warm, about 15 minutes.
5. 5. Transfer to a serving platter and drizzle a little honey on each one. Top with a good crack of freshly ground black pepper.