Easy version of popular appetizer served by local chefs at Rosemary’s Restaurant (www.rosemarysrestaurant.com).
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Ingredients:
6 slices prosciutto
9 fresh figs
6 tablespoons goat cheese
6 ounces arugula
12 ounces pesto sauce
3 tablespoons balsamic extraction
6 basil leaves
Directions:
Roll goat cheese into nine balls. Slice figs in half. Gently press cheese balls into figs. Season with salt and pepper. Fold prosciutto in half lengthwise and wrap around stuffed figs. Place figs on oiled cookie sheet. Bake at 350ºF (176ºC) until prosciutto turns golden-brown. Place figs in a star pattern. Squeeze balsamic extraction around pesto sauce poured in center of plate. Toss arugula with salt and pepper and pile atop pesto. Sprinkle with basil cut into long, thin strips. Serve warm.
Servings: Serves six.
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