Time 15m Yield 10 servings Number Of Ingredients 3 Steps:
Preheat the oven to 425 degrees F. Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan. Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.
Time 30m Yield 10 servings Number Of Ingredients 3 Steps:
Preheat the oven to 425 degrees F. Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto in half lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan. Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.
Time 40m Yield 16 appetizers. Number Of Ingredients 6 Steps:
For glaze, in a small saucepan, bring vinegar to a boil over medium heat; cook until reduced to about 1/4 cup., Cut a lengthwise slit down the center of each fig; fill with 1-1/2 teaspoons cheese. Wrap each with a piece of prosciutto; place on a baking sheet. Sprinkle with rosemary and pepper. , Bake at 425° for 10-12 minutes or until prosciutto is crisp. Serve warm with glaze.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Heat oven to 200oC. Make a small cut at the top of each fig and push in a little piece of gorgonzola. Wrap each fig in a slice of prosciutto. Bake in the oven for 15 minutes. The cheese will melt and the prosciutto will be crisp. Serve immediately on rocket leaves dressed in olive oil and salt, and finish with a little finely cracked pepper.
Yield Makes 20 of each hors d’oeuvre Number Of Ingredients 7 Steps:
Preheat broiler. Cut baguette into 20 slices (each about 1/4 inch thick); transfer to a baking sheet. Brush tops with oil. Broil until golden, 1 to 2 minutes. When bread is cool enough to handle, spoon 1 teaspoon cheese onto each round. Arrange a piece of prosciutto next to cheese; garnish with lemon thyme. Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.
Yield Makes 18 Number Of Ingredients 4 Steps:
Preheat broiler. Cover large rimmed baking sheet with foil. Wrap each fig half with 1 prosciutto strip; place on prepared sheet. Broil until prosciutto chars slightly on edges, about 1 1/2 minutes. Turn figs; broil about 1 1/2 minutes longer, watching closely to prevent burning. Place 1/2 teaspoon Gorgonzola atop each fig half. Top each with walnut piece. Serve warm or at room temperature.
