Wednesday, August 24, 2011

Get figgy with it!

I took a cooking class at Whole Foods with a Sur La Table chef the other week and we prepared a 3 course meal. The class highlighted summer produce and figs are in peak season right now. This appetizer is as visually appealing as it is delicious and it couldn't be simpler to make. Serve it up at your end-of-summer get togethers!

-8 figs
-8 thin slices prosciutto
-8 tbsp ricotta cheese
-16 leaves of fresh basil, finely shredded (chiffonade)
-1 tbsp fresh thyme
-1 tbsp lemon zest
-3 tbsp aged balsamic vinegar or balsamic reduction
-8 pieces of honeycomb
-Sea salt and pepper to taste

In a small bowl blend ricotta, thyme, and lemon zest. Set aside. 
Arrange 1 slice prosciutto on each plate
Trim stems from figs. Beginning at stem end, quarter figs, leaving them connected at the very bottom. Center 1 fig on each plate, open the segments like a flower. 
Spoon 1 tbsp ricotta mixture into each open fig. 
Drizzle balsamic over fig and prosciutto, sprinkle with salt and pepper, garnish with chiffonade of basil. 
Balance a tsp chunk of honeycomb on top of each fig. 
Ta-da! Serve as first course. 

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