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!
You need:
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
Preparation:
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.
