Prosciutto-Wrapped Figs with Glazed Walnuts

Menu Part: 
Appetizer
Cuisine Type: 
Italian
Serves: 
12

Sweet and salty, these wrapped figs are great to nibble on. Glazed walnuts ad an extra-special touch.

Ingredients

Glazed Walnuts:
1/2 lb. walnuts, shelled
1/4 cup molasses
1/4 tsp. cayenne pepper
1/2 tsp. pepper, freshly ground

Fig Sauce:

4 fresh figs, halved
1/2 cup, 2 tbsp. olive oil
1 tbsp. brown sugar
1 1/2 tbsp. honey
2 1/2 tbsp. red wine vinegar

Figs:
6 fresh figs, halved
12 fresh mint leaves
4 oz. blue cheese, crumbled
1/4 lb. prosciutto, thinly sliced
Clarified butter, as needed
Frisee, for garnish



Steps

1. For walnuts: Preheat oven to 250°F. Boil walnuts for 2 min. in med. saucepan. Drain and cool. Place in oven for 15 min. Toss nuts with molasses, cayenne, and pepper. Return to oven to dry 15 or so min.

2. Fig Sauce: Preheat to 350°F. Mix figs, sugar, and 2 tbsp. olive oil. Place figs, cut side up, in oven for 10 min. Puree figs with honey and vinegar in blender. Add remaining oil while still blending.

3. Figs: Lay a mint leaf on each fig half and top with 1 tbsp. blue cheese. Wrap each bundle with a slice of prosciutto and skewer. Sauté skewers in small amount of butter until prosciutto is slightly crisp.

4. To Serve: Place frisee on platter with skewers on top. Drizzle sauce and sprinkle with walnuts.

More From FoodService Director

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
iris camera

Biometric payment technologies such as finger and palm scanning are slowly emerging in foodservice operations, including the University of Maryland’s transition last fall. But the future may be leaning toward a more hands-off approach.

George Mason University in Fairfax, Va., was looking to speed up its meal-swiping process alongside a new unlimited dining plan. Iris cameras , which take a photograph of an eye that is converted into data that cannot revert back to a photograph, won out.

Danny Anthes, senior manager of information technology, says two factors stood out in...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

FSD Resources