Ingredients with Measurements:
- 10 oz. prosciutto, thinly sliced
- 8 oz. dried figs, chopped
- 8 oz. cream cheese, softened
- 2 tbsp. honey
- 1 tbsp. balsamic vinegar
- 1 tsp. black pepper
- 1 tsp. salt
Special equipment needed:
- Loaf pan
- Parchment paper
- Food processor
Step-by-step instructions:
1. Line a loaf pan with parchment paper, leaving overhang on all sides.
2. In a food processor, pulse the chopped figs until they form a paste.
3. In a mixing bowl, combine the fig paste, cream cheese, honey, balsamic vinegar, black pepper, and salt. Mix until well combined.
4. Lay a sheet of prosciutto on the bottom of the lined loaf pan, making sure it covers the entire surface.
5. Spread a layer of the fig and cream cheese mixture over the prosciutto.
6. Repeat layers of prosciutto and fig mixture until all ingredients are used up, ending with a layer of prosciutto on top.
7. Fold the overhanging parchment paper over the top of the terrine and press down firmly to compact the layers.
8. Refrigerate for at least 4 hours or overnight.
9. To serve, remove the terrine from the loaf pan by lifting the parchment paper. Slice into desired portions.
- Time:
Preparation time: 20 minutes
- Refrigeration time: 4 hours or overnight
Temperature:
- Refrigerate at 40°F or below
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 290
- Fat: 19g
- Carbohydrates: 20g
- Protein: 10g
- Fiber: 2g
Substitutions for ingredients:
- Prosciutto can be substituted with thinly sliced ham or turkey.
- Dried figs can be substituted with dried apricots or dates.
- Cream cheese can be substituted with goat cheese or ricotta cheese.
Variations:
- Add chopped walnuts or pistachios to the fig and cream cheese mixture for added crunch.
- Drizzle honey or balsamic glaze on top of the sliced terrine for added sweetness.
Tips and tricks:
- Make sure the prosciutto slices are thin and overlap slightly to create a solid base for the terrine.
- Use a food processor to make the fig paste for a smoother texture.
- Press down firmly on the terrine layers to compact them and prevent air pockets.
Storage instructions:
- Store leftover terrine in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve terrine cold.
Presentation ideas:
- Serve sliced terrine on a platter with fresh figs and crackers.
Garnishes:
- Fresh herbs such as thyme or rosemary can be used as a garnish.
Pairings:
- Serve with a glass of red wine such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the terrine is not holding together, make sure to press down firmly on the layers when assembling.
Food safety advice:
- Make sure to refrigerate the terrine at 40°F or below to prevent bacterial growth.
Food history:
- Terrines originated in France as a way to preserve meat and were traditionally made with game meats such as pheasant or rabbit.
Flavor profiles:
- The salty prosciutto pairs well with the sweet and tangy fig and cream cheese mixture.
Serving suggestions:
- Serve as an appetizer or as part of a charcuterie board.
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Region: Italian