Saturday, 06 October 2012
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Recipe from Seriously Simple Parties by Diane Rossen Worthington (Chronicle Books, 2012)These are a hit at any party, and a snap to prepare. Make them when figs are in season, from summer to midfall. The Port & Balsamic Syrup elevates these fruit and cheese nuggets to a new level of deliciousness. It’s fun to serve them on a platter so that guests can help themselves. You can offer little plates and forks, or just let your guests pick them up. Make sure to have cocktail napkins close by since these are a bit messy, but oh so worth it.
Serves 8 to 12
1 Cut the cheese into 1/2-inch squares and press firmly into the center of the fig halves. Sprinkle the halves with black pepper.
- 3 ounces mozzarella or Burrata cheese
- 8 fresh figs, stems removed, halved (if large they can be quartered)
- Freshly ground black pepper
- 16 thin slices prosciutto (about 1/2 pound)
- Port & Balsamic Syrup (see recipe below)
2 Wrap 1 prosciutto slice around each fig half and place all of the figs on a platter.
3 Drizzle the syrup over the figs. Serve immediately.
Party prep: This may be prepared through step 2 up to 6 hours in advance. Cover and refrigerate. Do step 3 just before serving.
Port & balsamic syrup
This is particularly good over any fruit.
- Makes about 1/3 cup
- 1/2 cup balsamic vinegar
- 1/2 cup tawny port
The Clever Cook Could: Use as a sauce or drizzle for fruit desserts.
Combine the vinegar and port in a small heavy saucepan over high heat. Reduce for 6 to 7 minutes, or until it becomes syrupy. Bubbles will begin to form. (Be careful not to reduce it too much, or it will become burnt and stringy.) Cool the syrup and muse a funnel to pour into a container with a spout. Keep refrigerated until using. The syrup may be made up to 1 month ahead, covered, and refrigerated.
Last Updated ( Sunday, 07 October 2012 )