Grilled Figs Wrapped in Prosciutto
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 58 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 4 mg |
| sodium | 98 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 2 |
| vit A | 4 |
| vit C | 3 |
| folate | 9 |
- Portion size: 8 pieces
This inspired appetizer comes from our newest cookbook, Canadian Living Cooks. Serve it on its own or add it to an antipasto platter.
Ingredients
- 4 4fresh black figfresh black figs or fresh green figs
- 4 thin slices 4thin slicesprosciutto
- 8 8large fresh basil leaffresh basil leaves
- 1 tbsp 1tbspextra virgin olive oil
- 2 cups 2cupstorn frisée lettuce
- 2 tbsp 2tbspbalsamic vinegar
- 3/4 oz 3/4ozParmigiano Reggiano cheese, shaved
Preparation
Halve figs; cut prosciutto slices in half lengthwise. Wrap basil leaf then prosciutto piece around each fig. Place on plate; cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 8 hours.)
Brush fig packages with oil; place on greased grill over medium-low heat or on grill pan over medium-high heat; close lid or cover and grill, turning once, until warmed through and prosciutto is barely browned around edges, about 2 minutes. Arrange frisée on serving platter; top with fig packages. Drizzle with vinegar; sprinkle with cheese.
Additional information :
Tips
For an attractive antipasto platter, serve figs alongside 6 slices meat (such as hot or sweet salami or hot or sweet cured meat, such as capocollo), thinly sliced; 1 jar (370 mL) marinated roasted red peppers, quartered; 1 jar (170 mL) marinated artichoke hearts; and 1/2 cup (125 mL) each green and black olives. Or look at an Italian market for ready-made antipasti, such as grilled eggplant and bocconcini cheese. Reduce the frisée to 1 cup (250 mL), if desired.
You can substitute peeled slices of fresh mango for the figs.
Source : Canadian Living Magazine: November 2003
