Fig and Prosciutto Pizza
This warm fig and prosciutto pizza is an easy weeknight dinner that's best when drizzled with either a balsamic glaze or maple syrup. This 15 minute pizza, made with premade crust or naan, prosciutto, goat cheese, peppers, and of course fresh figs makes for the perfect late summer/early fall appetizer or dinner. Don't miss out and make this in September or October when fresh figs are available at your local grocery store or farmers market.
Grab the recipe here:
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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LOW CARB | Prosciutto Wrapped Figs
Guess what?! Kathleen Harts fig tree is 4 years old and it finally produced fruit this year! 170+ figs picked so far and plenty of recipe creating to use up every last one! Make her LOW CARB Prosciutto Wrapped Figs for a quick snack or as appetizers for a get together! These gorgeous lil jewels make the perfect one bite pop of flavor! Figs are in season now so even if you don't have a tree at home you can surely find them at your local supermarket. Cheers to summer fruits and veggies! Prosciutto Wrapped Figs sound difficult but that couldn't be further from the truth! Try them today!
Link to the lil Piece of Hart blog and full recipe for LOW CARB Prosciutto Wrapped Figs:
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Roasted Honey-Balsamic Figs | Baked Figs With Goat Cheese
Honey roasted figs with balsamic vinegar is a French appetizer dish. The sweetness of figs and honey are blended perfectly with the sour taste of goat cheese, tanginess of balsamic vinegar. Honey-Balsamic Figs is a healthy snack too. It is quick and easy to make with just a few ingredients. Do try this out whenever you buy fresh figs.
Ingredients:
• Fresh figs: 10-12
• Goat cheese: 1/4th cup
• Pecans: 10-12
• Balsamic vinegar: 4 tbsp
• Honey: 2 tbsp
• Fresh rosemary for garnishing
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Ham-Wrapped Figs | Southern Living
Georgia-born chef and author Virginia Willis is sharing some fresh, seasonal recipes from her new column, Cooking With Virginia. These tender figs are stuffed with bleu cheese, wrapped in thin slices of country ham, and then baked in the oven.
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Puff Pastry Pinwheels (4 ways!)
Puff Pastry Pinwheels couldn't be easier to make! Here I'll show you 4 delicious flavours: Pesto, Pizza, Marmite and Prosciutto. Makes 24 pinwheels (6 of each flavour). Serving size is based on having 4 each (1 of each flavour). Chris x
FULL RECIPE POST:
Puff Pastry Pinwheels (4 ways!) | Makes 24
????INGREDIENTS????
2 sheets of Pre-Rolled Puff Pastry (see notes)
1 Egg, beaten for egg wash
Oil Spray
pinch of Flour (if not pre-rolled in parchment paper)
Pesto:
2 heaped tbsp Basil Pesto, or as needed
3/4 cup / 75g Mozzarella, shredded
1/4 cup / 20g Parmesan, finely grated
Pizza:
2 heaped tbsp Pizza Sauce, or as needed
1 cup / 100g Strong Cheddar, grated
12 thin slices of Pepperoni
2 tbsp Peppers, finely diced
few pinches of Parmesan
few pinches of Oregano
Prosciutto:
4 slices of Prosciutto (parma ham)
1 cup / 100g Mild Cheddar, grated
few pinches of Oregano
Marmite:
2 tsp Marmite, or as needed (careful a little goes a long way!)
1 cup / 100g Mild Cheddar, grated
????METHOD????
Roll out your pastry. If it's got parchment paper pre-rolled, leave it on that. If it's doesn't or you're rolling out your own, add a pinch of flour to a surface. Slice each rectangle in half.
Add your toppings in this order, making sure you leave 1 gap at one of the ends to seal shut:
Pesto: 2 heaped tbsp pesto, 3/4 cup/75g mozzarella, 1/4 cup/20g parmesan.
Pizza: 2 heaped tbsp pizza sauce, 1cup/100g strong cheddar, 12 pepperoni slices, 2 tbsp peppers, few pinches of parmesan, few pinches of oregano.
Prosciutto: 1 cup/100g mild cheddar, 4 slices prosciutto, few pinches of oregano.
Marmite: 2 tsp marmite, 1 cup/100g mild cheddar.
Carefully and quite tightly roll each rectangle up until the 1 gap. Brush with egg wash, then finish the roll. Pop in the freezer for 15mins to firm up. Take out and slice each log into 6 (approx 3/4 slices).
Space out on an oiled sprayed tray or greased parchment paper (they will expand when they cook, you might need two trays) and brush with egg wash. Pop in the oven at 390f/200c for 15mins or until golden and crispy. Keep an eye on them, they go from perfect to burnt unfortunately quickly.
Leave to cool for a few mins, then remove with a spatula and place on a wire rack until ready to serve.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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