Recipes

—from Chef Jesse Cool, Flea Street Café, Menlo Park

This is a Fall Menu item on our menu at Flea St.; a perfect complement to begin a meal with a glass of top quality California sparkling wine. Recipe courtesy of Chef Jesse Cool, Flea Street Café, Menlo Park and as presented at the Sixth Annual Festival of Goat Cheese & North Coast Wine.

Ingredients

• 8 medium ripe figs
• 2-3 oz. Redwood Hill Farm Fresh Chèvre
• 1/2 - 1 tsp. chopped fresh rosemary
• 1-2 tsp. chopped fresh chives
• Freshly ground black pepper to taste
• 4 thin slices Prosciutto or salty smoked ham
• Raspberries or blackberries to garnish
  
  

Instructions

1. Cut figs in half, partially leaving one side intact.
2. In a small bowl, combine the chèvre, rosemary, and chives.
3. Place a small amount of the chèvre mixture in the center of the fig and press the sides together.
4. Wrap each fig with half a piece of Prosciutto.
5. Warm for a few minutes, turning once or twice over hot coals, under the broiler, or in a very hot oven.
6. Serve on a platter with fresh berries.