| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Worrall tho, Worrall1 |
1 |
Servings |
INGREDIENTS
| 2 |
|
Goats cheese |
| 6 |
|
Figs |
| 6 |
|
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.
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