Prosciutto And Chèvre-Stuffed Figs With Walnuts And Balsamic Honey DrizzleServes 2
Use a soft, white unripened goat cheese for the stuffing, or be more daring and use a chèvre that is slightly more aged and whose fragrance hints at fecundity.
Balsamic Honey Drizzle
4 Tbsp honey
2 Tbsp balsamic vinegar
2 Tbsp chèvre
2 tsp whipping cream (35%)
4 large fresh figs
8 to 12 paper-thin slices prosciutto
2 Tbsp crumbled walnuts, toasted, or Spiced Asian Walnuts (page 49)
Balsamic Honey Drizzle:
Using a whisk, mix together honey and balsamic vinegar in a small bowl until smooth. Set aside.
Using a fork, mix chèvre with whipping cream in a small bowl until smooth. Using a sharp knife, cut an × into the top of each fig, cutting about two-thirds down into the fruit. Spoon one-quarter of the chèvre mixture into each fig opening, allowing some to spill over the top.
Fold prosciutto slices in half lengthwise. Using 2 or 3 folded slices of prosciutto for each fig, wind them loosely around the bottom half of each fig. Arrange prosciutto-wrapped figs on a platter. Sprinkle with walnuts. Figs can be made ahead to this point, covered in plastic wrap and refrigerated.
An hour before serving, allow figs to come to room temperature. Serve, with balsamic honey drizzle in a small bowl on the side. Using a small spoon, drizzle figs suggestively when serving.
From the book The Cocktail Chef. C2006, by Dinah Koo and Janice Poon, photographs by Paul Rozario. John Szabo, is Canada’s first Master Sommelier, earning the title from the internationally recognized Court of Master Sommeliers in 2004. Published by Douglas & McIntyre, Ltd. Reprinted with permission of the publisher. You can buy this book in major bookstores and online from Amazon, Chapters, Barnes & Noble, and others.
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