Prosciutto Wrapped Endive And Radicchio With Balsamic Fig Reduction Recipes

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet or cookie sheet with parchment.
• Mix the Parmesan and cayenne together until well combined.
• Wrap each breadstick with a slice of prosciutto, then sprinkle with the Parmesan mixture.
• Place the breadsticks on the prepared baking sheet and transfer to the oven. Bake for 5 minutes. Cool slightly and serve immediately.

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
• Cut a small hole in the center of the flesh of each fig. Fill each hole with 1/4 teaspoon of goat cheese.
• Take a prosciutto slice and tear in half. Use 1 half to diagonally wrap around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped. (Secure with toothpicks if necessary.) Place wrapped figs on prepared baking sheet, evenly spaced.
• In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig.
• Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately.

Steps:

• Preheat a grill pan over medium-high heat or gas grill. Season the quartered pieces endive and readicchio with salt and pepper. Wrap each section with a half slice of ham. Brush the wrapped sections with extra-virgin olive oil and grill 7 to 8 minutes, turning every couple of minutes, until ham is crispy and lettuce sections are tender. Place vinegar in a pot and bring to a boil, then reduce heat to simmer. Reduce the vinegar down to a few tablespoons, and the vinegar is thick, 5 to 7 minutes. Arrange the lettuce on individual plates or a serving dish and spoon the balsamic reduction over the lettuce, drizzling back and forth over the plate.

Steps:

• Trim the heads of endive, and quarter them lengthwise.
• Cut the sliced prosciutto in half on an angle across the center.
• Over medium-high temperature, heat a grill pan or large skillet.
• Season the prepared endive with salt and freshly ground pepper (I like tricolor peppercorns).
• Wrap each endive with a piece of sliced prosciutto, then brush each with the extra-virgin olive oil.
• Saute each on the grill pan or large skillet for 7 to 8 minutes, turning every couple of minutes, until the prosciutto is nicely crispy and the endive pieces are tender.
• While the vegetables and ham are cooking, begin the reduction sauce: place the chopped figs and vinegar into a saucepan and bring to a boil.
• Reduce heat to medium and simmer sauce for 5 to 7 minutes, or until the figs are soft and the vinegar is nicely thick and syrupy.
• When endives are done, place attractively on a serving dish and drizzle the fig and balsamic reduction over them.
• Serve and enjoy!

Steps:

• Wrap 1 slice of prosciutto around each breadstick, leaving 5 to 6 inches of exposed bread at one end.