| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Goats cheese |
| 6 |
|
Figs |
| 6 |
sl |
Prosciutto ham |
| 2 |
|
Vine leaves |
| 1 |
|
Sprigs thyme |
|
|
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
Cut the cheese in half and put the cheese in the middle of one of the vine
leaves. Add some thyme and olive oil and season with salt and pepper, then
wrap the leaf up around the cheese.
Repeat with the rest of the cheese and then let them sit in the fridge for
half an hour.
These can be either chargrilled, cooked in the oven or grilled. The goat's
cheese is cooked when there is a little bit of give around the edge of the
cheese.
With the figs, cut the top off them and then cut in half. Take the ham and
wrap around the figs, then chargrill until the ham is crispy.
Both these dishes can be served with chopped tomatoes, onion, basil, olive
oil and basalmic vinegar, salt and pepper. Remember with the oil and
vinegar it is 4 parts oil to 1 part vinegar.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Give God what’s right — not what’s left.”