Prosciutto Di Parma With Grilled And Fresh Figs Recipes

GRILLED FIGS, PROSCIUTTO AND BURRATA APPETIZER

Steps:

• Brush the sliced figs with olive oil on both sides. Set the figs on the grill cut-side up and grill for 2 minutes. Flip them over and cook them for 2-3 minutes more, just until they get a little brown but be careful to remove them before they get too mushy. Slice each fig again so you have quarters.
• Spread the arugula leave out evenly on a large platter. Scatter the fig quarters evenly around the platter. Use a teaspoon to scoop out the burrata and place blobs of it evenly around the platter. Pull prosciutto apart into bite sized strips and place it evenly around. Drizzle 2-3 tablespoons olive oil and 2-3 tablespoons balsamic vinegar over everything. Sprinkle with a pinch or two of salt and a few grinds of black pepper. Serve with a sliced baguette on the side, if you like.

FIGS AND PROSCIUTTO

Steps:

• Arrange prosciutto in overlapping slices on a large platter. Place figs beside prosciutto, drizzle with vinegar, and garnish with fresh thyme sprigs.
• Sprinkle the Parmesan shavings over prosciutto and figs.

GRILLED FIGS WITH PROSCIUTTO AND AGED BALSAMIC

Steps:

• Preheat the grill to high or the oven to 450˚.
• Rinse the figs and pat dry. With a paring knife cut a small slit in the bottom of each fig. Insert a cube of cheese and with your fingers gently squeeze the opening closed. Wrap one slice of prosciutto around each fig, rolling the fig to blanket it completely. Repeat with the remaining figs and place on the grill. With the lid close, grill until the figs are browned on one side, about 4 minutes. Flip the figs and repeat.
• Alternatively, preheat the broiler to high and place the figs in a roasting pan. Broil until browned, about 2 minutes. Flip the figs and broil another 2 minutes or until golden brown and soft.
• Place the warm figs on a serving platter and drizzle with the oil and vinegar. Sprinkle with the salt to taste. Serve immediately.

ROASTED FIGS AND PROSCIUTTO

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.