Prosciutto Wrapped Mission Figs with Boucheron and Organic Balsamic Vinegar... en croute
AKA
The Holy Hand Grenade
You'll need:
A baguette of really awesomely crusty french bread (crunchy crust, chewy inside. We get ours from La Brea Bakery.)
A dozen medium sized mission figs (If you accidentally get the jumbos, you'll have to cut them in half)
8 ounces or so of boucheron or plain old misc. goat cheese
1/4 lb. of thinly sliced prosciutto di Parma
A good bottle of organic aged balsamic vinegar or other artisan balsamic
A bottle of good olive oil , I try for first cold pressed, extra virgin and unfiltered if I can get my hands on it.
Pre-heat to 425 degrees. Wash your figs, taking care not to skin them, and pat dry. Set aside. Line a baking sheet with foil and hit it with a drizzle of olive oil. Cut 12 half inch rounds from your awesomely crusty baguette and place on the baking sheet. Hit the rounds with a light drizzling of olive oil and very sparingly drizzle lightly a little balsamic. You'll be doing this again so don't go crazy.
Take your boucheron and carefully cut off the edible rind (Enjoy it with the remaining baguette!) and cut 12 rounds or open your package of miscellaneous goat cheese and cut 12 rounds. Place on the pieces of baguette in the pan and give it an incredibly light drizzling of the balsamic.
Take your prosciutto and give each of your little figs a little schmata.Wrap a piece of prosciutto around each of the figs. Place on top of the goat cheese. Repeat incremental drizzling of olive oil and balsamic vinegar.
Pop the baking sheet in the oven for 8-10 minutes or until the prosciutto starts to brown. Serve immediately!
Prep time: 10 minutes
Cook time: 10 minutes
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