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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. |
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Grilled
Figs with Goat Cheese and Prosciutto |
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8
medium ripe figs
2-3 oz. Redwood Hill Farm Fresh Chevre
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
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Cut
figs in half, partially leaving one side intact. In a small
bowl, combine the Chevre, rosemary, and chives. Place a
small amount of the Chevre mixture in the center of the
fig and press the sides together. Wrap each fig with half
a piece of Prosciutto. Warm for a few minutes, turning once
or twice over hot coals, under the broiler, or in a very
hot oven. Serve on a platter with fresh berries.
Serves 4 as an appetizer |
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