Roulade Of Prosciutto Figs Stilton And Goat Cheeses With Port Recipes

Steps:

• Preheat oven to 375°F.
• Slice 12 ½-inch slices of bread from the baguette. Place on a baking sheet, and brush generously with the olive oil. Sprinkle a little salt if desired on each slice.
• Bake for about 10 mins, or until crisp and slightly golden. Remove from oven and cool slightly.
• Spread goat cheese on each crostini. Spread about a tablespoon of Bonne Maman Fig Preserves on top of the goat cheese.
• Fold the slices of prosciutto neatly and place on top of each crostini.
• Lay fresh arugula leaves on top of each crostini to taste.

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:

• Blend all cheeses till smooth. Place plastic wrap on work surface. Arrange prosciutto to form 8X10-inch rectangle and overlapping slices slightly. Carefully spread cheese mixture over prosciutto leaving 1/2-inch border on sides. Season with pepper. Drain figs; reserve Port. Finely chop figs and sprinkle over cheese. Roll prosciutto up tightly beginning at one long side. Wrap in plastic and refrigerate till firm, about 4 hours. (Can be prepared 1 day ahead.) Bring reserved Port to boil. Reduce heat and simmer till thick, syrupy and reduced to 1/3 cup, about 15 minutes. Cool to room temperature. Remove wrap. Slice into 18 rounds. Place three rounds on each plate. Drizzle rounds with glaze. Garnish with quartered figs.

Steps:

• Soak figs in Port overnight.
• Blend all cheeses in food processor until smooth.
• Place large sheet of plastic wrap on work surface.
• Arrange prosciutto slices on plastic, forming 8 x 10 inch rectangle and overlapping slices slightly.
• Carefully spread cheese mixture over leaving a ½ inch border on all sides.
• Season with pepper.
• Drain figs; reserve Port.
• Finely chop figs.
• Sprinkle over cheese.
• Roll prosciutto up tightly using plastic wrap as aid.
• Wrap and refrigerate until firm, about 4 hours.
• (may be prepared up to 1 day ahead) Bring reserved Port to the boil in a small saucepan.
• Reduce heat and simmer until thick and syrupy and reduced to 1/3 cup, about 15 minutes.
• Cool to room temperature.
• Remove roulade from plastic.
• Slice crosswise into 18 rounds.
• Place 3 rounds on each plate.
• Drizzle lightly with glaze.

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Unless the baking sheet is non stick, line it with foil, then brush the foil lightly with oil.
• Cut the figs into quarters, from the top almost to the base, and arrange on the foil. Slice the goat's cheese and arrange in the centre of the figs. Bake for 10-15 minutes until the cheese is melted and tinged brown.
• Meanwhile, whisk the dressing ingredients with some seasoning. Put a couple of good radicchio leaves on each serving plate. Remove the figs from the oven and place on the radicchio leaves. Scatter the walnuts on top. Drizzle with the dressing and serve warm or at room temperature.