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Saturday, 21 April 2012

Grilled Figs with Goat’s Cheese and Proscuitto

The best thing about cooking for me, is making the most of the ingredients I have at hand. Yesterday I found some figs in the fridge that needed eating so came up with this simple, but delicious recipe. My husband, son and his friends were my taste testers and gave it a big tick of approval. Figs are in season now so make the most of them.

8 Figs
200g Soft goats cheese (approx 25g/1 tbsp per fig)
4-6 Slices of prosciutto (halved lengthways)
Fig Vino Cotto (available at any good deli)

Hold each fig with your index finger and thumb with the top pointing up. Use a sharp knife to make a crossed incision stopping about 1/3 of the way down the body of the fig, ensuring there is enough space for the goat’s cheese to rest in the fig. Wrap each fig in half a slice of prosciutto and secure with toothpicks. Place on paper lined tray and grill bake in the oven 175 degrees for 5-7mins.

Remove from oven and transfer to serving dish, drizzle with Fig Vino Cotto to finish and serve immediately.

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