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A Trio of Stuffed Figs – These make a quick and easy, but elegant, hors d'oeuvre. Serve the fig simply stuffed with a small chunk of cheese, or for a more elaborate presentation wrap each fig in a narrow ribbon of prosciutto di Parma. Not to be deprived of such a delicacy when figs are out of season see the variation below for a dried fig version. If you are lucky enough to have a fresh fig tree in your yard (or in your neighborhood) use the beautiful leaves to line the serving tray (see note below). From the book: Fig Heaven
- 8 large firm ripe figs, any variety, stems trimmed, halved lengthwise
- Extra virgin olive oil
- Snipped fresh rosemary leaves
- Kosher salt and freshly ground black pepper
- 4 ounces (approximately) of one, or a combination of the following cheeses: Parmigiano-Reggiano, Stilton, aged Gouda, Camembert, ricotta salata, cold fresh goat cheese, cut into a total of sixteen pieces each about 1/2-inch chunks, or any of your favorite cheeses
- 4 to 6 thin slices prosciutto di Parma, cut into 1-inch ribbons, optional
1. Place the figs cut side up on the tray. Drizzle each with about 1/4 teaspoon olive oil, a few snipped leaves of rosemary, a few grains of salt and a few bits of black pepper.
2. Gently push a chunk of cheese into the center of each fig. Wrap each fig in a 1-wide ribbon of prosciutto, if using. Serve at room temperature. Note: Before using the fig leaves wash them in warm water and mild soap and rinse with cold water; pat dry with a towel.
Makes 8 servings.
Dried Fig Version
Use 8 large plump dried figs. (If figs are too dry plump them in boiling water 10 minutes; drain.) Leave the figs whole. Trim the stems and make a slit in the side of each. Push a piece of the cheese into each fig. Place in a bowl and drizzle with 2 teaspoons extra virgin olive oil, the rosemary, salt, and pepper. Toss. Wrap each fig in a ribbon of prosciutto, if desired. Serve while warm, or at room temperature.
Copyright © 2003 by Marie Simmons. All rights reserved
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