Sunday, August 28, 2011
The little fig tree in our garden is loaded with maturing fruit. Any day now we're gonna have more ripe figs than we know what to do with. There are way too many for just two people to eat, so I fixed some to share with you, dear reader.
They're stuffed with Brie, wrapped with prosciutto, grilled, and drizzled with balsamic vinegar and honey. Enjoy!
Though figs certainly mean summertime, it's already fall in my head. That's because registration for fall Clark College classes just opened. I hope you can join me in the kitchen for Make Fresh Pasta at Home!, Love in a Bowl: Delectable Soups, Pâte à Choux: Easy & Heavenly, and Quick Breads: Muffins & Scones. And would you believe I've already submitted class proposals for the winter quarter?! Such is the life of cooking instructors and recipe developers—we're always thinking a couple of seasons ahead.
Grilled Figs with Brie & Prosciutto
1 ounce Brie, cut into 8 equal pieces
4 thin slices prosciutto, cut in half lengthwise
2 teaspoons extra virgin olive oil
1 tablespoon honey, preferably orange blossom honey
1 tablespoon balsamic vinegar, preferably Aceto Balsamico Tradizionale di Modena
Heat the grill to high. Cut a deep slit into the stem end of each fig, almost but not quite cutting them in half lengthwise. Stuff each one with a piece of the Brie. Wrap a piece of the prosciutto around each fig. Thread the figs onto skewers and drizzle with the olive oil. Add the skewers to the grill and cook without disturbing for 2 to 3 minutes, or until they release from the grate and the prosciutto is crusty and brown. Using tongs, turn the skewers and continue to cook over high heat another 1 to 2 minutes, or until the Brie is melted. Drizzle the figs with the honey and balsamic vinegar and serve immediately.
Makes 8 hors d'oeuvres, serving 4. Choose figs that are ripe but not too soft for this recipe. Vary the dish by using blue cheese or goat cheese (any variety from fresh chèvre to aged Le Chevrot to the Brie-like Florette) in place of the Brie.