Thursday, September 10, 2009

Another great use of FIGS

At Bistro Roca (Blowing Rock, NC) our favorite dish was grilled figs wrapped in prosciutto, topped with a balsamic vinegar reduction and served with slices of Manchego cheese. It was wonderful, but rich--not something healthy foodies should eat very often!

So I got to thinking about ways to lighten it up.

First, cut the amount of prosciutto to just enough to wrap around each fig (secure with a toothpick); that will cut fat and calories significantly. You could also skewer them, several to each skewer, instead of using a toothpick. Grill until the prosciutto is just crisp. Meanwhile, simmer 1/4 cup of balsamic vinegar in a saucepan until reduced to a couple of tablespoons, then drizzle that over the hot figs. Eliminate the manchego :-( or grate a little bit of it onto each plate, which makes the cheese go further.

Grilled figs are delicious, no matter how you serve them. This weekend I plan to make grilled marinated pork loin with grilled figs--I'll blog about that and let you know how it turns out!

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