Ingredients with Measurements:
- 8 oz Canestrato Pugliese cheese, thinly sliced
- 6 fresh figs, quartered
- 4 oz prosciutto, thinly sliced
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. Preheat oven to 350°F.
b. Arrange the Canestrato Pugliese cheese slices on a baking sheet lined with parchment paper.
c. Bake the cheese for 5-7 minutes or until it starts to melt and turn golden brown.
d. In a small bowl, whisk together honey, balsamic vinegar, and olive oil.
e. Arrange the quartered figs and prosciutto on a serving platter.
f. Drizzle the honey-balsamic dressing over the figs and prosciutto.
g. Season with salt and pepper to taste.
h. Top the figs and prosciutto with the baked Canestrato Pugliese cheese slices.
i. Serve immediately.
15 minutes
5. Temperature: 350°F
Serving size: 4-6 people
Nutritional information:
- Calories: 250
- Fat: 16g
- Carbohydrates: 16g
- Protein: 11g
- Fiber: 2g
- Sugar: 13g
Substitutions for ingredients:
- Canestrato Pugliese cheese can be substituted with any other hard cheese like Parmesan or Pecorino Romano.
- Figs can be substituted with any other seasonal fruit like peaches or plums.
- Prosciutto can be substituted with any other cured meat like salami or ham.
Variations:
- Add some chopped walnuts or almonds for extra crunch.
- Substitute the honey-balsamic dressing with a fig jam or a raspberry vinaigrette.
- Top the Canestrato Pugliese cheese with some fresh thyme or rosemary before baking.
Tips and tricks:
- Make sure to thinly slice the Canestrato Pugliese cheese for even melting.
- Use ripe figs for maximum sweetness and flavor.
- Drizzle the honey-balsamic dressing over the figs and prosciutto just before serving to prevent them from getting soggy.
Storage instructions:
- This recipe is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the Canestrato Pugliese cheese slices in the oven at 350°F for 2-3 minutes or until heated through.
Presentation ideas:
- Arrange the figs and prosciutto in a circular pattern on a large platter.
- Top the Canestrato Pugliese cheese slices with some fresh herbs or edible flowers for a pop of color.
Garnishes:
- Fresh herbs like thyme or rosemary
- Edible flowers like pansies or nasturtiums
Pairings:
- Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- A simple green salad with a lemon vinaigrette
- Grilled vegetables like zucchini or eggplant
Troubleshooting advice:
- If the Canestrato Pugliese cheese doesn't melt evenly, try slicing it thinner or increasing the baking time.
Food safety advice:
- Make sure to wash the figs thoroughly before using them in the recipe.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Canestrato Pugliese is a hard cheese made from sheep's milk in the Puglia region of Italy.
- Figs have been cultivated for thousands of years and were a staple food in ancient Greece and Rome.
Flavor profiles:
- Canestrato Pugliese cheese is nutty and slightly salty.
- Figs are sweet and juicy.
- Prosciutto is salty and savory.
- The honey-balsamic dressing adds a touch of sweetness and acidity.
Serving suggestions:
- This recipe makes a great appetizer or light lunch.
- Serve with some crusty bread or crackers for dipping.
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Region: Italian