Best Fig And Prosciutto Crostata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED FIGS AND PROSCIUTTO



Roasted Figs and Prosciutto image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 10 servings

Number Of Ingredients 3

Good olive oil
20 large fresh ripe figs
20 thin slices Italian prosciutto (about 8 ounces)

Steps:

  • Preheat the oven to 425 degrees F.
  • Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
  • Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

FIG CROSTATA



Fig Crostata image

A rich filling is studded with walnuts and imbued with citrusy notes of orange, then packaged between a crust and a lattice top, both made from the cookie-like pastry dough known as _pasta frolla_ in Italy.

Provided by Gina Marie Miraglia Eriquez

Yield Makes 8 servings

Number Of Ingredients 18

2 cups all-purpose flour
1/4 cup granulated sugar plus additional for sprinkling
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1 teaspoon pure vanilla extract
1 tablespoon cold water
12 ounces soft dried figs (preferably Calmyrna), stemmed and coarsely chopped
1 1/4 cups water
1 cup fresh orange juice
1/2 cup packed dark brown sugar
1 stick unsalted butter, melted and cooled
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
1 1/2 cups walnuts (6 ounces), coarsely chopped
Equipment: a 9-inch springform pan
Accompaniment: mascarpone

Steps:

  • Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks, vanilla, and water and gently stir with a fork (or pulse) until incorporated and dough begins to form large clumps.
  • Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one), then divide dough in half and form each half into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
  • Simmer figs, water, orange juice, and brown sugar in a medium saucepan, covered, stirring occasionally, until figs are soft and mixture is reduced to about 2 cups, 15 to 20 minutes. Pulse in a food processor until finely chopped (mixture should not be smooth). Transfer to a large bowl and cool slightly. Stir in butter, eggs, vanilla, zest, and walnuts.
  • Preheat oven to 350°F with rack in middle. Generously butter springform pan. Roll out 1 portion of dough between 2 sheets of parchment paper into a 12-inch round (dough will be soft; chill or freeze briefly if it becomes difficult to work with). Peel off top sheet of parchment and carefully invert dough into pan. (Dough will tear easily but can be patched together with your fingers.) Press dough onto bottom and 1 inch up side of pan, then trim excess. Chill tart shell until ready to assemble crostata.
  • Roll out remaining dough between 2 sheets of parchment paper into a 12-inch round. Peel off top sheet of parchment, then cut dough into 10 (1-inch-wide) strips and slide (still on parchment) onto a tray. Chill until firm, about 10 minutes.
  • Spread fig filling in shell. Arrange 5 strips of dough 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart across first strips to form a lattice. Trim edges of strips flush with edge of shell. Sprinkle crostata with sugar.
  • Bake until filling is slightly puffed and pastry is pale golden, about 30 minutes. Cool completely, then remove side of pan. Serve crostata with mascarpone.v

FIGS AND PROSCIUTTO



Figs and Prosciutto image

Sweet and delicious, figs make the perfect pairing for a thin slice of Prosciutto di Parma -- which, by the way, is nitrate-free and low in saturated fat. Get more healthy holiday recipes

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 5

8 (about 1 ounce each) paper-thin slices prosciutto
8 fresh, ripe figs, halved lengthwise
1 tablespoon aged balsamic vinegar
Fresh thyme, for garnish
2 ounces Parmigiano Reggiano, shaved into strips with vegetable peeler

Steps:

  • Arrange prosciutto in overlapping slices on a large platter. Place figs beside prosciutto, drizzle with vinegar, and garnish with fresh thyme sprigs.
  • Sprinkle the Parmesan shavings over prosciutto and figs.

Nutrition Facts : Calories 101 g, Fat 4 g, Fiber 1 g, Protein 9 g

FIG, GOAT CHEESE, AND PROSCIUTTO CROSTINI



Fig, Goat Cheese, and Prosciutto Crostini image

Get ready to nosh on crispy crostini topped with fresh figs, creamy goat cheese, and prosciutto.

Provided by Bonne Maman

Yield 12 servings

Number Of Ingredients 7

1 loaf fresh baguette (cut into 12 slices)
1/4 cup olive oil
1/4 teaspoon salt
4 ounces goat cheese, plain, at room temperature
12 tablespoons Bonne Maman Fig Preserves
12 slices of prosciutto
Fresh arugula

Steps:

  • Preheat oven to 375°F.
  • Slice 12 ½-inch slices of bread from the baguette. Place on a baking sheet, and brush generously with the olive oil. Sprinkle a little salt if desired on each slice.
  • Bake for about 10 mins, or until crisp and slightly golden. Remove from oven and cool slightly.
  • Spread goat cheese on each crostini. Spread about a tablespoon of Bonne Maman Fig Preserves on top of the goat cheese.
  • Fold the slices of prosciutto neatly and place on top of each crostini.
  • Lay fresh arugula leaves on top of each crostini to taste.

Related Topics