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Category: Appetizers

Assorted fig appetizers

Assorted fig appetizers
Los Angeles Times

With the flame burning at the Olympic Stadium in Athens, you might want to light your own in the kitchen. In my experience, guests tend to become antsy and hungry during torch-related activities and archery. Just in time -- you'd ... Read more

Total time: 25 minutes | Serves 6
Note: From "The Philosopher's Kitchen.".
  • 18 whole dried figs
  • 1 cup white wine
  • 3 teaspoons mascarpone cheese
  • Grated zest of 1/2 lemon
  • 2 tablespoons finely chopped pistachios
  • 1 teaspoon honey
  • 2 ounces thinly sliced prosciutto

Step 1Bring the figs and wine to a simmer in a saucepan over low heat and cook until the figs are soft, about 5 minutes. Remove the figs with a slotted spoon. Continue cooking the wine until very thick and syrupy, about 10 minutes. Reserve.

Step 2Cut 1/4 inch off the tops of 6 figs and set the figs, cut side up, on a serving platter. Top each with one-half teaspoon of the cheese and sprinkle with the lemon zest.

Step 3Remove the stems from 6 more figs and halve the figs lengthwise. Pile the pistachios on a small plate and press the cut portion of each fig into them until the nuts adhere. Arrange the pistachio fig halves on the serving platter and drizzle with a little honey.

Step 4Remove the stems from the remaining figs and halve the figs crosswise. Make a small cavity in each center with the tip of your finger. Cut the prosciutto into one-half-inch-wide strips; roll each into a bundle and press into each fig. Place the stuffed figs on the serving platter and drizzle with the wine syrup.

Each serving of 3 pieces:
222 calories; 5 grams protein; 39 grams carbohydrates; 7 grams fiber; 4 grams fat; 1 gram saturated fat; 11 mg. cholesterol; 192 mg. sodium.
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