Wednesday, July 27, 2016
FIGS WITH GOAT CHEESE, ROSEMARY, & PROSCIUTTO DI PARMA
Ernest Novello (his Americanized name) had a fig tree in his backyard in Richmond, Virginia. I believe it kept him close in heart to his Italian heritage. Figs are the fruit of the Ficus tree and are an excellent source of dietary fibre and potassium. They also contain prebiotics which helps support the pre-existing good bacteria in the gut. Don't eat too many at one time due to their laxative effect. Figs should not be washed until ready to eat. The variety I used is called Brown Turkey.
6 Brown Turkey figs, stems cut off and figs cut in half, lengthwise
4 oz (125 g) log of goat cheese, room temperature
2 t (10 ml) fresh rosemary leaves, minced
1 t (5 ml) freshly ground black pepper
2 oz (60 g) Prosciutto di Parma, thinly sliced
Extra-virgin olive oil, for drizzling
Place the figs, cut side up, on a work surface.
In a small bowl, mix the minced rosemary leaves and black pepper with the goat cheese.
Using a small spoon, add a small amount on top of each cut side of the figs.
Tear small pieces of Prosciutto and place a little on top of the goat cheese.
Place figs on a serving platter and drizzle with a little extra-virgin olive oil.
You can serve immediately or refrigerate until ready to serve.
Let come to room temperature before serving.
Serves 4 to 6 as appetizers