Chef's Corner

  • Bobbie’s Sautéed Figs In Prosciutto W/Blue Cheese & Thyme

    Posted by Administrator on March 19, 2012 in Fruits & Vegetables

        8 - 10 ripe figs
        8 - 10 extra thin slices of prosciutto (about 3-4 oz., or ¼ of a lb.)
        ¼ cup of Stella Cadente Extra Virgin Olive Oil
        ½ cup crumbled blue cheese
        1 tablespoon lemon juice
        ¾ cup of heavy cream
        3 sprigs of fresh thyme
        salt to taste

    Wrap the figs in the prosciutto leaving the stems exposed and set aside.

    Heat 1 tablespoon of olive oil with 1 sprig of thyme over medium heat in a sautee pan, large enough to hold all the figs until the thyme becomes fragrant. Add the figs and sautè until the prosciutto becomes crisp on the edges and the figs are heated through & very soft.

    Heat cream in a small pot & whisk in blue cheese until it’s melted. Remove from heat, stir in lemon juice & salt to taste. Pour blue cheese cream onto a serving plate, drizzle the remaining 3 tablespoons of Stella Cadente Olive Oil on it, and remove the hot figs and put directly onto the cream. Garnish with fresh thyme leaves and serve immediately.

    Recipe courtesy of Julie Liebenbaum, Boonville General Store, Boonville, Ca.