Figs with Prosciutto and Roquefort

Figs with Prosciutto and Roquefort Recipe - French Cuisine Delight

Region / culture: France | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Figs with Prosciutto and Roquefort is a delicious and elegant dish that combines the sweetness of figs with the saltiness of prosciutto and the tanginess of Roquefort cheese. This dish is perfect for a fancy appetizer or a light lunch.

History

This recipe is a modern twist on the classic Italian dish of figs wrapped in prosciutto. The addition of Roquefort cheese adds a creamy and savory element to the dish, making it even more flavorful and satisfying.

Ingredients

8 figs
3 oz (85 g) of prosciutto
3 tbsp of honey
3 oz (85 g) of roquefort cheese

How to prepare

Preheat the broiler.
Quarter the figs and place them on a foil-lined grill rack.
Tear each slice of prosciutto into two or three pieces and crumple them up on the foil beside the figs.
Brush the figs with 1 tbsp of honey and cook them under the broiler until lightly browned.
Crumble the Roquefort cheese and divide it among four plates, setting it to one side.
Add the honey-grilled figs and ham to the plates and pour over any cooking juices caught on the foil.
Drizzle the remaining honey over the figs, ham, and cheese.
Serve the dish seasoned with plenty of freshly ground black pepper.

Variations

Substitute blue cheese for Roquefort for a different flavor profile.
Add a drizzle of balsamic glaze for extra sweetness and tanginess.
Wrap the figs in pancetta instead of prosciutto for a different texture.

Cooking Tips & Tricks

Make sure to use ripe figs for the best flavor.

- Crumpling the prosciutto before cooking helps it crisp up nicely.

- Be careful not to overcook the figs under the broiler, as they can become mushy.

- Serve the dish immediately after preparing to enjoy it at its best.

Serving Suggestions

Serve Figs with Prosciutto and Roquefort as an appetizer with a glass of white wine or as a light lunch with a side salad.

Cooking Techniques

Broiling the figs and prosciutto helps to caramelize the honey and crisp up the prosciutto, adding depth of flavor to the dish.

Ingredient Substitutions

If you can't find Roquefort cheese, you can use another type of blue cheese or goat cheese as a substitute.

Make Ahead Tips

You can prepare the figs and prosciutto ahead of time and assemble the dish just before serving to save time.

Presentation Ideas

Arrange the figs, prosciutto, and cheese on a platter and garnish with fresh herbs or edible flowers for a beautiful presentation.

Pairing Recommendations

Figs with Prosciutto and Roquefort pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

This dish is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Figs with Prosciutto and Roquefort contains approximately 250 calories.

Carbohydrates

Each serving of Figs with Prosciutto and Roquefort contains approximately 20 grams of carbohydrates.

Fats

Each serving of Figs with Prosciutto and Roquefort contains approximately 15 grams of fats.

Proteins

Each serving of Figs with Prosciutto and Roquefort contains approximately 10 grams of proteins.

Vitamins and minerals

Figs are a good source of vitamins and minerals, including vitamin K, potassium, and magnesium. Prosciutto provides iron and protein, while Roquefort cheese offers calcium and vitamin A.

Alergens

This dish contains dairy (Roquefort cheese) and pork (prosciutto), so it may not be suitable for those with dairy or pork allergies.

Summary

Figs with Prosciutto and Roquefort is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Figs with Prosciutto and Roquefort is a sophisticated and flavorful dish that is perfect for entertaining or enjoying as a special treat. The combination of sweet figs, salty prosciutto, and tangy Roquefort cheese creates a harmonious balance of flavors that is sure to impress your guests.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a warm summer day, and I was wandering through the bustling streets of a small Italian village, taking in the sights and sounds of the local market. As I meandered through the stalls, the sweet aroma of ripe figs caught my attention. I followed my nose to a stand where a kind elderly woman was selling baskets of plump, juicy figs.

I struck up a conversation with the woman, who introduced herself as Nonna Maria. She spoke fondly of her family's tradition of making figs with prosciutto and Roquefort, a dish that had been passed down through the generations. Intrigued by her stories, I asked if she would be willing to share the recipe with me. Nonna Maria's eyes twinkled with delight as she agreed, and she began to recount the ingredients and steps in intricate detail.

The first step in making figs with prosciutto and Roquefort, Nonna Maria explained, was selecting the perfect figs. They should be firm yet ripe, with a slight give when gently pressed. Next, she instructed me to carefully slice each fig in half, creating a small well in the center. Nonna Maria then deftly wrapped a thin slice of prosciutto around each fig, securing it with a toothpick.

As the figs baked in the oven, the salty aroma of the prosciutto mingled with the sweet fragrance of the figs, creating a mouthwatering scent that filled the kitchen. Nonna Maria then crumbled Roquefort cheese over the top of the figs, allowing it to melt slightly and form a creamy topping.

When the figs were golden brown and bubbling, Nonna Maria removed them from the oven and placed them on a platter, garnishing them with a sprinkle of fresh thyme. She urged me to try one, and as I took my first bite, I was transported to a world of savory and sweet flavors that danced on my tongue.

From that day on, figs with prosciutto and Roquefort became a staple in my culinary repertoire. I shared the recipe with friends and family, delighting in their reactions as they experienced the unique combination of flavors for the first time. Each time I made the dish, I thought of Nonna Maria and her generosity in sharing her family's tradition with me.

Years passed, and I continued to hone my skills in the kitchen, experimenting with different variations of the recipe. I added a drizzle of balsamic glaze for a touch of acidity, or substituted blue cheese for the Roquefort for a more pungent flavor profile. No matter how I chose to prepare it, figs with prosciutto and Roquefort remained a beloved dish that never failed to impress.

As I grew older, I passed the recipe down to my own grandchildren, regaling them with tales of Nonna Maria and the magical day I learned to make figs with prosciutto and Roquefort. I watched with pride as they eagerly donned aprons and followed in my footsteps, creating their own culinary masterpieces in the kitchen.

As I reflect on the journey that brought me to this moment, I am filled with gratitude for the simple pleasures that cooking has brought into my life. The act of preparing a meal, of sharing it with loved ones, is a tradition that transcends time and space, connecting us to our past and shaping our future.

And so, as I sit at my kitchen table, surrounded by the laughter and chatter of my family, I am reminded of the power of food to nourish not only our bodies but also our spirits. In every bite of figs with prosciutto and Roquefort, I taste the love and memories that have been woven into the fabric of my life, and I am grateful for the gift of cooking that has been passed down through generations.