Sunday, February 17, 2008

Honeyed Figs with Goat Cheese and Prosciutto

Disclaimer: This was an experiment.


6 dried Calimyrna figs, trimmed of the stems and cut in half

3 tbsp honey

1 rosemary sprig, leaves only

1 oz prosciutto (cut into six squares)

1 oz goat cheese

1/3 puff pastry sheet

Preheat oven to 400 degrees F.

In a small pan, heat honey and rosemary until the mixture thins a little.

Add the figs and heat through so that the figs soak up the honey and rosemary flavor.

Remove pan from heat.

Roll out puff pastry and cut into 6 squares (can just be square-ish, doesn't have to be perfect)

Take two fig halves and place on top of a piece of the prosciutto. Top with a little goat cheese.

Wrap the figs with the prosciutto to make a little pouch.

Place the prosciutto pouch on one puff pastry square; fold the pastry into a little envelope by taking opposite corners to meet in the middle. Repeat with the remaining figs, prosciutto, goat cheese, and puff pastry.

Bake for 10-12 minutes or until the pastry is golden brown.

Cool for a few minutes before eating. Can also be served at room temperature.

My gauge of "good" is whether I will eat all of them or not. I ate all of them. But I think I could have used a little more goat cheese. And maybe I could have topped the pastry with honey. All in all, though, these were pretty good as prepared.

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