FIGS STUFFED WITH BLUE CHEESE AND PROCUITTO WRAPPED
FIGS STUFFED WITH BLUE CHEESE AND PROCUITTO WRAPPED
12 Figs
4 walnuts
¼ pound of blue cheese (113g)
1 tablespoon cognac (15ml)
¼ pound proscuitto (113g)
1 teaspoon cracked pepper (5ml)
Raspberry Vinegar
½ cup frozen defrosted raspberries (125ml)
1 teaspoon cracked pepper (5ml)
1 tablespoon balsamic vinegar (15ml)
Cut the figs in half only half way. In a small bowl mix together blue cheese cognac walnuts and pepper. Mix together using a fork until well blended.
Stuff the figs with cheese mixture.
Wrap proscuitto evenly around figs. If necessary secure with a tooth pick. Place on well oiled tray.
In a small bowl mix together raspberries cracked pepper and vinegar, reserve.
Preheat bbq to medium high heat (375°F/190°C).
Oil the grill.
Brush the figs with raspberry vinegar. Place on grill and close lid. Continue to cook for 2 minutes. Rotate figs and cook for a further 2 minutes or until proscuitto is crispy and cheese is melted.
Remove from grill and serve with raspberry sauce (optional).
Yield: 12 servings
12 Figs
4 walnuts
¼ pound of blue cheese (113g)
1 tablespoon cognac (15ml)
¼ pound proscuitto (113g)
1 teaspoon cracked pepper (5ml)
Raspberry Vinegar
½ cup frozen defrosted raspberries (125ml)
1 teaspoon cracked pepper (5ml)
1 tablespoon balsamic vinegar (15ml)
Cut the figs in half only half way. In a small bowl mix together blue cheese cognac walnuts and pepper. Mix together using a fork until well blended.
Stuff the figs with cheese mixture.
Wrap proscuitto evenly around figs. If necessary secure with a tooth pick. Place on well oiled tray.
In a small bowl mix together raspberries cracked pepper and vinegar, reserve.
Preheat bbq to medium high heat (375°F/190°C).
Oil the grill.
Brush the figs with raspberry vinegar. Place on grill and close lid. Continue to cook for 2 minutes. Rotate figs and cook for a further 2 minutes or until proscuitto is crispy and cheese is melted.
Remove from grill and serve with raspberry sauce (optional).
Yield: 12 servings
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