Prosciutto Wrapped Endive W Balsamic Fig Reduction Rachael Ra 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:

• 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:

• 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:

• Snap bottoms off of asparagus, use a vegetable peeler to peel spears and steam them to a point where they are not totally wilted. Refrigerate until needed.
• Lay out pieces of prosciutto and spread about one tablespoon of Boursin cheese onto each slice. Mean Chef has a recipe if you find it hard to locate in your local market -- Boursin Cheese - Make your own Recipe #65204.
• Put chilled asparagus spears on kitchen towels to absorb any moisture. Place one or two asparagus spears in each slice of prosciutto and roll. Refrigerate if not serving immediately.

Steps:

• In a small saucepan, combine vinegar, sugar, rosemary, and garlic.
• Bring to a boil and reduce heat to low.
• Simmer 10 minutes to thicken sauce.
• Remove garlic and serve with your favorite meat.

Steps:

• Combine all ingredients with 1/2 cup water in a saucepan.
• Cover; bring to boil over high heat.
• Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes.
• Let cool slightly; remove thyme sprig.
• Press mixture through a large-holed sieve with a rubber spatula.

Steps:

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