This is an exciting week for me! I’m doing some recipe testing. Yes, that sounds exactly like it is — we test recipes developed by trained chefs (or home economists) to make sure the instructions work, the tastes work and it’s basically fool proof. It’s another skill I want on my resumé and through some lovely and generous connections in the biz, I was hired for this job! How cool is that? I cook, I love to cook, and now I get paid to cook!!! I’m really over the top on this one. Thank you lucky stars!
The holiday season is upon us and like you, I am on the lookout for some very tasty and elegant hors d’œuvres to serve at get-togethers. I posted photos of this deliciously easy hors d’œuvres in 2009 but I thought it was lovely enough to post again. The first time I saw this was on Food Network Canada but I can’t recall the chef or the name of the show (a search turned up neither). The recipe, which really isn’t a recipe, is so easy and so incredibly tasty you and your guests will wonder how you lived without this incredible treat. I know figs can be expensive this time of year in North America, but it’s well worth it; it’s an incredible combo of salty, sweet, tangy, savoury, chewy and creamy all in one.
Fresh Figs with Goats Cheese, Proscuitto and Arugula
1 large fig will make 4-6 pieces, so count on 1 fig per person. Serves 4
- 1 large fig, per person
- 1 tbsp goats cheese, at room temperature
- 4-6 stems of beautiful specimens of baby arugula
- 1 slice of prosciutto, sliced into 4 (1 1/2 slices of prosciutto, sliced into 6)
- Gently clean the figs and slice into 4 or 6 portions (this will depend entirely on the girth of your figs, remember you want them one-bite sized).
- Gently spread a thinnish layer of goats cheese over each slice of the prosciutto (that has been sliced into portions already(
- Add one beautiful, fresh stem of baby arugula to one end of the goat cheese covered slice of prosciutto, then add a fig wedge and begin to roll up.
- Present on a platter or store in an air tight container until ready to serve. I would let them get to room temperature for serving as the goats cheese and figs will be MUCH tastier.
- Watch them vanish like magic.