Figs Au Gratin With Goat Cheese And Crisp Prosciutto
This dish reminds me of the wonderful years we spent in Italy.
It brings back the memories of sun kissed, soft hills in Tuscany and the smell of rosemary and lemon blossoms.
So, if you want to bring a bit of an Italian holiday feeling on your table, this is the perfect dish!
6 ripe green or black figs, halved lengthwise
6 thin slices of Prosciutto , halved
1 ½ teaspoon of honey
1 spoonful of extra virgin olive oil
200g of mild, soft goat cheese (or mild Gorgonzola)
1 teaspoon of finely chopped Rosemary
Rosemary sprigs for decoration
Salt, freshly ground black pepper
Preheat oven to 250 °C
Crisp prosciutto (as described in post: Poached eggs with spinach and crisp Prosciutto)
Place Prosciutto on a baking sheet. If you want the Prosciutto extra crisp brush with a bit of olive oil.
Bake in preheated oven at 200°C (375 F) for about 15 minutes or until Prosciutto starts to crinkle.
To drain the excess fat, place the baked Prosciutto on a paper towel.
The Prosciutto will crisp after cooling down.
Mix Goat cheese, olive oil, rosemary, pepper and salt (if necessary) until creamy.
Cut fig halves carefully crosswise and fill with the goat cheese mixture.
Sprinkle with a bit of honey.
Place in a baking dish.
Bake for about 15 minutes or until goat cheese begins to bubble slightly.
Remove and decorate with crisp prosciutto and rosemary sprigs.
Serves 12 portions. Enjoy!
See you next Tuesday.