An elegant first course
of blue cheese-stuffed fresh figs, wrapped in prosciutto, baked
just until the prosciutto is slightly crisp, served on a bed
of arugula tossed with a simple lemon and olive oil vinaigrette,
and garnished with slivered toasted almonds. Recipe by Chef Michael
Symon.
Prosciutto-Wrapped
Figs with Blue Cheese
- 18 fresh figs, cut in
half
1 cup (6 ounces) blue cheese, softened
18 slices prosciutto ham, cut 1/16-inch thick by 2 inches wide
1 1/2 cups arugula leaves
1/3 cup extra-virgin olive oil
Juice of 1 lemon
1/2 cup slivered almonds, toasted
- Preheat the oven to 500°F
(260°).
- Scoop a small amount out
of the center of each fig half and fill equally with the blue
cheese. Put the halves back together and wrap each fig with prosciutto.
Bake until the prosciutto begins to crisp, about 4 minutes. Remove
from the oven and set aside.
- Whisk together the lemon
juice and olive oil and toss with the arugula. Place three warm
figs on each plate. Place 1/4 cup of arugula in the center. Sprinkle
with the almonds and serve.
Makes 6 servings.
Recipe and photograph courtesy of Wisconsin
Milk Marketing Board, Inc.
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