Best Grilled Fresh Figs Brie Prosciutto Recipes

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

GRILLED FIGS, PROSCIUTTO AND BURRATA APPETIZER



Grilled Figs, Prosciutto and Burrata Appetizer image

A wonderful summer appetizer that's easy to throw together, with grilled fresh figs, prosciutto and burrata. Serve on a platter with bread on the side or atop crostini, as an hors d'oeuvre.

Provided by Lisa

Categories     Appetizer

Time 21m

Number Of Ingredients 9

7-10 fresh black mission figs, tiny hard stem cut off, sliced in half lengthwise (stem to bottom)
Extra virgin olive oil
4 handfuls of baby arugula leaves
4 ounces good quality prosciutto such as Prosciutto de Parma, very thinly sliced
8 ounces burrata
Good quality balsamic vinegar, preferably the kinds that's thick and syrupy (see notes)
kosher salt
fresh ground black pepper
Sliced baguette, optional

Steps:

  • Brush the sliced figs with olive oil on both sides. Set the figs on the grill cut-side up and grill for 2 minutes. Flip them over and cook them for 2-3 minutes more, just until they get a little brown but be careful to remove them before they get too mushy. Slice each fig again so you have quarters.
  • Spread the arugula leave out evenly on a large platter. Scatter the fig quarters evenly around the platter. Use a teaspoon to scoop out the burrata and place blobs of it evenly around the platter. Pull prosciutto apart into bite sized strips and place it evenly around. Drizzle 2-3 tablespoons olive oil and 2-3 tablespoons balsamic vinegar over everything. Sprinkle with a pinch or two of salt and a few grinds of black pepper. Serve with a sliced baguette on the side, if you like.

Nutrition Facts : Calories 143 calories, Sugar 8.1 g, Sodium 404.9 mg, Fat 8.5 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 9.8 g, Fiber 1.4 g, Protein 7.7 g, Cholesterol 23 mg

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.

GRILLED FRESH FIGS, BRIE & PROSCIUTTO RECIPE - (4.4/5)



Grilled Fresh Figs, Brie & Prosciutto Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 4

Fresh figs, cut in half
Brie, cut into small squares
Prosciutto
Skewers

Steps:

  • Cut the fig in half and lay a small square of brie on top. Wrap a small slice of prosciutto around the fig and cheese to attach it. Put about 3 or 4 wrapped figs on each skewer. NOTE: If using wooden skewers, soak them in water for at least an hour before using them. If using an outdoor grill, a grate with small holes is recommended. Grill for 1 to 2 minutes, until cheese is melted.

FIGS WITH PROSCIUTTO



Figs with prosciutto image

A super-quick, delicious fig and prosciutto dish, great for a starter or snack

Provided by Tom Kime

Categories     Canapes, Dinner, Starter

Time 5m

Number Of Ingredients 5

ripe figs
balsamic vinegar
prosciutto
shaved parmesan
fresh mint or rocket leaves

Steps:

  • Halve the figs lengthways and put them, cut side down, without oil, in a hot griddle pan (or heavy-based frying pan) for 1 minute until charred. Sprinkle with balsamic vinegar and salt and black pepper to taste, and, while still warm, wrap each half in a little piece of prosciutto.
  • Serve as canapés or a starter, garnished with shaved parmesan and fresh mint or rocket leaves.

GRILLED BRIE, FIG AND PROSCIUTTO SANDWICHES



Grilled Brie, Fig and Prosciutto Sandwiches image

This queen of grilled cheese sandwiches comes from the March 07 Every Day With Rachael Ray magazine. The gooey brie, salty prosciutto and sweet figs are the perfect combination! Rachael suggests serving these sandwiches with sweet potato fries.

Provided by LizzieBug

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

8 slices sourdough bread
4 tablespoons fig preserves
1/2 lb brie cheese
4 ounces prosciutto
2 tablespoons unsalted butter, softened

Steps:

  • Spread the fig preserves onto 4 slices of bread.
  • Cut the Brie into 8 long, thin slices.
  • Lay 2 slices of Brie over the preserves. (I have also used creme de brie since I don't really care for the rind of Brie. If you go this route you can just spread the creme de Brie over the other slices of bread.).
  • Arrange the prosciutto over the Brie.
  • Top with the remaining 4 slices of bread.
  • Spread half of the butter over the tops of the sandwiches and invert onto a hot skillet or pan.
  • Spread the remaining butter on the other side of the sandwiches.
  • Cook on the stove or in the oven, turning the sandwiches over once or twice, until the bread is golden brown and the Brie is melted.
  • Cut in half to serve.

Nutrition Facts : Calories 645.5, Fat 25.3, SaturatedFat 14.3, Cholesterol 72, Sodium 1143.2, Carbohydrate 80.2, Fiber 4.1, Sugar 10.1, Protein 23.2

Related Topics