Port Glazed Manchego Figs and Prosciutto

by valentina on December 13, 2012

Post image for Port Glazed Manchego Figs and Prosciutto

What’s better than a cute, tasty and easy-to-eat hours d’oeuvre at a holiday party?  After all, you can mingle, eat, and have a cocktail all at once.

Holiday Hors D’Oeuvre Parties are my favorite!

Ideally at a party, an hors d’oeuvre should be one, maybe two bites.

And these bites or two should look fantastic and be absolutely packed with flavor.

And they should not be messy!  No forks.  No knives. No fumbling around.  Really, you should only need cocktail napkins and toothpicks.

So plan your holiday party, get cooking and have a bite!

Port Glazed Manchego Figs and Prosciutto

Active Work Time: 35 minutes

Yield: Makes 2 dozen

Please see notes below the recipe about how to serve.

Recipe

2 dozen dried Mission figs

1 cup Ruby port wine

4-ounces Manchego cheese

3-ounces prosciutto

  1. Use a paring knife to cut off any bits of stem that may remain on the dried figs. Then make a slit with the knife in each fig -- the slits should be made lengthwise and go about half way through.
  2. Pour the port into a small saucepan and add the figs. Gently stir to be sure they're well coated, and the bring to a boil.
  3. Turn the heat off, cover, and let the figs hydrate for about 15 minutes.
  4. While the figs are hydrating, remove the rind from the Manchego and cut it into 2 dozen tiny chunks, that will fit snugly into the slits in the figs.
  5. Preheat the broiler and line a baking sheet with parchment.
  6. Use a slotted spoon to remove the figs from the port, placing them on a cutting board, or directly on the prepared baking sheet as you go.
  7. Bring the port that remains in the sauce pan to a strong simmer and do not cover. Let it simmer for about 5 minutes or so, just until it's a nice, thick consistency. Set aside.
  8. Very gently squeeze a chunk of Manchego into each slit in the figs.
  9. Then, use your hands to tear thin strips from the prosciutto -- they should be about 2 X 1/2-inch strips. They might not stay intact, and that's okay.
  10. Wrap a prosciutto strip around each Manchego filled fig. It should wrap around the fig at least once, and twice is also okay. Be sure the "seam" is on the bottom.
  11. If they're not already on the prepared baking sheet, place them on it, at least an inch apart with the seam side down.
  12. Place the baking sheet under the broiler until the cheese is melted and the prosciutto begins to sizzle or brown.
  13. Carefully put the on a platter and stick a small toothpick into either 1 or 2 of the figs.
  14. Drizzle generously with the port glaze and serve. (If the glaze has become firm at all, simply warm it again.)

Notes

This is an hour d'oeuvre that should be served warm. They can be assembled as early as the morning of your party -- just heat them on the baking sheet and stick toothpicks in them right after they come out of the oven.

http://cookingontheweekends.com/2012/12/port-glazed-manchego-figs-and-prosciutto/

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{ 16 comments… read them below or add one }

Natalie December 13, 2012 at 10:45 pm

Look at those beauties!! I love stuffed figs… and holiday hors d’oeuvre parties. Yum!

Reply

valentina December 14, 2012 at 4:49 pm

Thanks you, Natalie! Happy Holidays! :-)

Reply

Chie Lee December 13, 2012 at 10:48 pm

Valentina,
I have enjoyed your wonderful receipes, beautifully photographed and with clear instructions. Thanks for sharing your gift with us. Happy Holidays, Chie.

Reply

valentina December 14, 2012 at 4:48 pm

Thank you so much, Chie! Happy Holiday’s to you, too! :-) xo

Reply

Colette @ JFF! December 14, 2012 at 12:58 am

If I don’t close my mouth soon, I’ll swallow a fly!

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lapiubelladitutte December 14, 2012 at 4:04 pm

Looks like the perfect snack for an aperitif!

Reply

valentina December 14, 2012 at 4:47 pm

Thank you! :-)

Reply

Ilke December 15, 2012 at 2:01 am

I love dry figs but never made an aperitif. Sounds like a really good one to try. Especially nowadays!

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valentina December 16, 2012 at 3:32 am

Thanks Ilke! :-)

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Sophie December 16, 2012 at 2:11 pm

I love this classical recipe a lot & you updated it a bit: so good looking too!

Reply

KJ December 16, 2012 at 11:16 pm

I made these for the football party today; simply fabulous flavor bombs! The were gone in a flash. Great bite!

Reply

valentina December 17, 2012 at 7:20 am

That’s fantastic KJ! So happy they were a hit. :-)

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Lynne @ CookandBeMerry December 17, 2012 at 4:27 am

This looks delicious, with the melted cheese and crispy salty prosciutto. YUM! The port glaze is a great idea… I have to try these. Beautiful photos.

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valentina December 17, 2012 at 7:20 am

Thanks so much, Lynne! :-)

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Bijouxs December 8, 2013 at 5:13 pm

I love these, one of my favorite appetizers! Want to try the port glaze. Happy! `~Bijouxs

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valentina December 19, 2013 at 5:08 am

Thanks so much Lynn! :-)

Reply

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