Prosciutto Wrapped Dates With Balsamic Reduction Recipe 415

PROSCIUTTO BACON WRAPPED DATES WITH MANCHEGO FILLING & WINE GLAZE

Steps:

• Preheat oven to 350 F. Prepare a baking sheet with a wired cooling rack on top of it.
• Carefully pry open the date at it open slit and stuff in a piece of manchego cheese. Tightly wrap the piece of prosciutto around the date, making sure to fully cover the opening like a blanket. Plate onto the prepared baking sheet and bake for 11-13 minutes, or until the prosciutto gets crispy and the cheese begins to slightly melt.
• Meanwhile, add the Cabernet and honey to a saucepan and bring to a boil. Reduce the heat to medium low and simmer until syrupy and thick.
• Once the prosciutto dates are crispy, transfer them to the pan and toss in the wine syrup. Transfer to a serving tray or bowl with toothpicks, garnish with nuts and enjoy warm.

PROSCIUTTO WRAPPED DATES WITH BALSAMIC REDUCTION RECIPE - (4.1/5)

Steps:

• Preheat oven to 375° F. In a medium saucepan bring the balsamic vinegar to a low boil over medium heat. Continue to simmer and let the vinegar reduce by three-quarters, until thick and molasses-like, coating the back of your spoon. Set aside {if the mixture gets too hard to drizzle, simply re-heat on low}. Wrap each half slice of prosciutto over a date. Secure with wooden toothpicks if need be. I find it helps to put the "seam" on the bottom. Place dates on a parchment lined sheet pan and bake 10-12 minutes. Remove dates from oven, arrange on platter, and drizzle with the balsamic reduction. Serve immediately.

DATES WITH GOAT CHEESE WRAPPED IN PROSCIUTTO

Steps:

• Heat broiler to low. Spoon 1 teaspoon cheese into each date; wrap with a basil leaf, then a prosciutto strip. Secure with a toothpick. Broil until cheese bubbles, about 3 minutes. Serve warm.

SEARED PROSCIUTTO-WRAPPED ASPARAGUS WITH BALSAMIC DRIZZLE

Steps:

• 1. Put vinegar into a small heavy-bottomed saucepan and simmer over medium heat until reduced by about two-thirds and slightly syrupy, 8-10 minutes. Remove pan from heat and set aside to let syrup cool.
• 2. Meanwhile, steam asparagus in a steamer basket set over a pot of boiling water over high heat until just tender, about 4 minutes. Set asparagus aside to let cool.
• 3. Lay 1 slice of prosciutto on a clean surface with one of the narrow ends closest to you. Put 2 asparagus spears on end closest to you, perpendicular to prosciutto, with tips facing in the same direction, then roll up prosciutto around asparagus and set aside. Repeat with remaining prosciutto and asparagus.
• 4. Working in 3 batches, melt 1 tablespoons butter in a large cast-iron or other heavy-bottomed skillet over medium-high heat. Add 6 of the asparagus-prosciutto bundles, judiciously season with salt, and cook until browned on each side, about 45 seconds per side. Transfer to a large warm plate. Repeat process twice with remaining butter and asparagus-prosciutto bundles.
• 5. Drizzle some of the vinegar syrup on each of the warm plates, then divide asparagus-prosciutto bundles evenly between plates.

CHEESE-STUFFED DATES WITH PROSCIUTTO

Steps:

• In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.
• Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
• Arrange the stuffed dates on a platter and serve.

PROSCIUTTO WRAPPED ENDIVE AND RADICCHIO WITH BALSAMIC-FIG REDUCTION

Steps:

• Preheat a grill pan over medium-high heat.
• Season the quartered pieces endive and readicchio with salt and pepper. Wrap each section with a half slice of ham. Brush the wrapped sections with extra-virgin olive oil and grill 7 to 8 minutes, turning every couple of minutes, until ham is crispy and lettuce sections are tender.
• Place figs and vinegar in a pot and bring to a boil, then reduce heat to simmer. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and vinegar is thick, 5 to 7 minutes.
• Arrange the lettuce on individual plates or a serving dish and spoon the fig and balsamic reduction over the lettuce, drizzling back and forth over the plate.