Tuesday, 11 December 2007
Just in time for the Christmas party, salty nibbles with a tang - betcha can't eat just one! This recipe comes from Canapes, a lovely book crammed full of fabulous party ideas.
I'm thinking you could plate up 3 or 4 of them on some rocket leaves and drizzle with a little lemon/olive oil dressing, cracked black pepper and some extra Parmesan to make a fabulous starter.
This is my contribution to Waiting for Christmas 2007, being hosted by Francesca. Pop along and add a dish you might want to make for Christmas!
Adapted from Canapes by Eric Treuille and Victoria Blashford-Snell
5 ripe figs, quartered
About 10 very thin slices of prosciutto, cut into strips
3 oz Parmesan cheese
Use a vegetable peeler to make some Parmesan shavings. Place a couple on each strip of prosciutto.
Place a fig quarter on top and sprinkle with some fresh black pepper.
Roll up and place seam side down on a serving dish. You can secure with a cocktail stick if you prefer.
Sprinkle with some extra grated Parmesan just before serving.
Note: you can also use melon when figs are not in season and substitute blue cheese, or any other cheese, for the Parmesan.