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

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

FSD Resources