It's been a hectic few days. There have been numerous photo shoots in my kitchen and kitchen garden recently, the results of which will be in two publications this October/November -- more info on that this fall.
An alfresco dinner on the patio was yesterday evening's staging and shoot. With appetizers, numerous main course salads, and dessert, I was thrilled to have so many options for LivingTastefully. But like I said, it was hectic, and little time was left to take photos after I prepared the meal and before our guests and the photographer arrived. I also thought it would be awkward photographing the meal while the photographer was photographing me. Bad idea. So there are no photos of what we ate for dinner, except for this appetizer -- Figs Stuffed with Blue Cheese, Wrapped with Prosciutto, and drizzled with a Balsamic Reduction.
I just found figs for the first time this week at our local Whole Foods market and purchased two cartons. It's such a short season. We need to enjoy them often!
• Fresh Black Mission Figs
• Any good quality Blue Cheese
• slices of Prosciutto, cut in half lengthwise
• salt and pepper
• balsamic reduction (recipe HERE)
2. Crumble blue cheese into small pieces. Shape crumbled cheese into small balls the size of a large gumball and stuff into the center of each fig.
3. Take a lengthwise slice of Prosciutto and wrap it around one of the cheese-filled figs. Repeat until all of the figs have been wrapped in Prosciutto.
4. At this point, the figs can be covered and kept refrigerated until needed.
5. Preheat oven to 450˚F. Place the wrapped figs on a baking sheet or in a baking dish. Sprinkle with salt and freshly ground pepper. Place on the middle rack of the oven and bake until the cheese is melted and the Prosciutto is starting to sear in spots, about 15 minutes.
6. Meanwhile, on top of the stove or in the microwave, heat the balsamic reduction. Drizzle lightly over the top of the figs when removed from the oven. Serve immediately.
TAKE a LOOK: