Tag: prosciutto

Fig and Prosciutto Puff Pastry Tart by Gordon Ramsay

Bring a standard everyday salad to life with this beautifully balanced tart that combines sweet, juicy figs with salty proscuitto on top of flaky golden puff pastry. With figs in season, there’s no better time to try this simple recipe. Drizzle with a fig or raspberry balsamic syrup for an explosion of flavours. Use other greens, like baby arugula or watercress instead of lamb’s lettuce if you like. It is perfect for a light lunch or as an appetizer of a dinner party.

275 g Puff pastry sheet
60 g Lamb’s lettuce or baby Rocket
1 Belgian endive, leaves separated
3-4 Ripe figs, cut into wedges
6 slice Prosciutto, coarsely torn
1 tbsp Fig or raspberry balsamic glaze
1 tbsp Fresh dill for garnishing

Preheat the oven to 200C/400F. Take your sheet of puff pastry and unroll. Using a sharp knife carefully score a border about 2cm thick around the edges of the pastry making sure you don’t cut all the way through. This will act as a frame and help to hold the filling in while baking.
Using a fork carefully prick the centre part of the pastry to encourage it not to rise too much. Bake for 20-25 mins or until golden brown and puffed.
Place the pastry on a large serving platter. Top with the lamb’s lettuce, Belgian endive, fig wedges, and torn prosciutto. Drizzle with balsamic glaze and garnish with fresh dill.

ROASTED TOMATOES, PROSCIUTTO, MOZZARELLA & RED ONION

THIS IS A YUMMY LITTLE APPY TO MAKE!
1. SLICE TOMATOES AND DRIZZLE WITH OLIVE OIL OR MACNUT OIL, SALT AND PEPPER. ROAST AT 375 FOR ABOUT 25 MINS.

2. SLICE MOZZARELLA AND LAY ON PLATTER.
3. TOP EACH WITH A PIECE OF PROSCIUTTO.
4. OPTIONAL: TOP WITH SMALL SLICE OF RED ONION.
5. TOP WITH A ROASTED TOMATO.
6. ADD ANOTHER DRIZZLE OF OIL, SALT AND PEPPER.

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Prosciutto-Wrapped Caprese

I could never get tired of eating Insalata Caprese! It tastes so fresh and I just love the different flavors from the basil, tomatoes and mozzarella cheese. The other day I wanted to make it for dinner, but I always feel bad feeding my husband just salad for dinner. I remembered I had some prosciutto that I needed to use up in my refrigerator, and thought it would be fun to wrap the tomato, basil and mozzarella cheese in prosciutto slices. I drizzled them with olive oil and they were so good! I think they are a great appetizer (which is what they turned out to be since we were both still hungry after eating this batch). Prosciutto is cured, so you can eat it as-is, but I think it tastes really good crisped a little in the oven. This might be tricky because of the mozzarella cheese though, so I didn’t want to try it this time.

Prosciutto-Wrapped Caprese

Prep time

20 mins

Total

20 mins

Type: Appetizer

Serves: 4

Ingredients

8 slices of prosciutto
8 1-inch cubes fresh mozzarella cheese
8 organic fresh basil leaves
4 organic cherry tomatoes, halved
Salt and pepper to taste
Olive oil

Instructions

Stack ½ of a cherry tomato onto a 1-inch mozzarella cube and place on top of a basil leaf.
Season with salt and pepper.
Wrap with 1 slice of prosciutto, fat-trimmed if desired.
Insert a toothpick into the top to hold together.
Repeat until you have 8 rolls.
Drizzle with olive oil just before serving.

Makes 8 rolls

3.2.1753

Happy Belated Father’s Day to all of you wonderful dads out there, I hope you had a fun weekend!

This past weekend we went camping north of San Francisco and hiked around Salt Point State Park. The scenery was breathtaking! Here are a few of my favorite shots…

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Tag: prosciutto

Fig and Prosciutto Puff Pastry Tart by Gordon Ramsay

ROASTED TOMATOES, PROSCIUTTO, MOZZARELLA & RED ONION

Prosciutto-Wrapped Caprese

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