If you're looking for an easy party appetizer that is sure to impress, look no further than Chef Anne Burrell's sweet and savory recipe for succulent grilled figs. Tip: Knife work is minimal so this is a great dish to make with kids Tip: Wrap the figs in advance to save time Trick: No piping bag? Just use a plastic bag or spread by hand Trick: Use a meat mallet to remove pomegranate seeds or cut a star shape into the top and break open Technique: If you don't have a grill just roast the figs at 350 until crisp Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese by Anne Burrell Makes 6 servings INGREDIENTS: 6 Black Mission figs, cut in 1/2 1/2 cup balsamic vinegar, plus extra for dressing Crushed red pepper flakes, optional 12 slices prosciutto 1/2 log goat cheese Extra-virgin olive oil 2 cups baby arugula 1/2 cup Parmigiano-Reggiano, shaved with a vegetable peeler Kosher salt PREPARATION: 1. Preheat the grill and brush with a grill brush to remove any excess crud and fat. After brushing, run an oiled towel over the grates to pick up any loosened crud or soot. 2. Drizzle each fig half with vinegar and fill each fig center with goat cheese. 3. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. 4. Paint the outside of each fig very lightly with olive oil. 5. Put the figs on a cooler spot of the preheated grill. The idea here is that we want to grill the figs gently to cook the fig all the way ...
Showing posts with label Burrell. Show all posts
Showing posts with label Burrell. Show all posts
Monday, December 10, 2012
Grilled Prosciutto-Wrapped Figs with Chef Anne Burrell, New York City
Grilled Prosciutto-Wrapped Figs with Chef Anne Burrell, New York City Video Clips. Duration : 4.65 Mins.
If you're looking for an easy party appetizer that is sure to impress, look no further than Chef Anne Burrell's sweet and savory recipe for succulent grilled figs. Tip: Knife work is minimal so this is a great dish to make with kids Tip: Wrap the figs in advance to save time Trick: No piping bag? Just use a plastic bag or spread by hand Trick: Use a meat mallet to remove pomegranate seeds or cut a star shape into the top and break open Technique: If you don't have a grill just roast the figs at 350 until crisp Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese by Anne Burrell Makes 6 servings INGREDIENTS: 6 Black Mission figs, cut in 1/2 1/2 cup balsamic vinegar, plus extra for dressing Crushed red pepper flakes, optional 12 slices prosciutto 1/2 log goat cheese Extra-virgin olive oil 2 cups baby arugula 1/2 cup Parmigiano-Reggiano, shaved with a vegetable peeler Kosher salt PREPARATION: 1. Preheat the grill and brush with a grill brush to remove any excess crud and fat. After brushing, run an oiled towel over the grates to pick up any loosened crud or soot. 2. Drizzle each fig half with vinegar and fill each fig center with goat cheese. 3. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. 4. Paint the outside of each fig very lightly with olive oil. 5. Put the figs on a cooler spot of the preheated grill. The idea here is that we want to grill the figs gently to cook the fig all the way ...
If you're looking for an easy party appetizer that is sure to impress, look no further than Chef Anne Burrell's sweet and savory recipe for succulent grilled figs. Tip: Knife work is minimal so this is a great dish to make with kids Tip: Wrap the figs in advance to save time Trick: No piping bag? Just use a plastic bag or spread by hand Trick: Use a meat mallet to remove pomegranate seeds or cut a star shape into the top and break open Technique: If you don't have a grill just roast the figs at 350 until crisp Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese by Anne Burrell Makes 6 servings INGREDIENTS: 6 Black Mission figs, cut in 1/2 1/2 cup balsamic vinegar, plus extra for dressing Crushed red pepper flakes, optional 12 slices prosciutto 1/2 log goat cheese Extra-virgin olive oil 2 cups baby arugula 1/2 cup Parmigiano-Reggiano, shaved with a vegetable peeler Kosher salt PREPARATION: 1. Preheat the grill and brush with a grill brush to remove any excess crud and fat. After brushing, run an oiled towel over the grates to pick up any loosened crud or soot. 2. Drizzle each fig half with vinegar and fill each fig center with goat cheese. 3. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. 4. Paint the outside of each fig very lightly with olive oil. 5. Put the figs on a cooler spot of the preheated grill. The idea here is that we want to grill the figs gently to cook the fig all the way ...
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