I’ve been busy and bad with posting lately but I’ve found something VERY post worthy. It comes at a great time too since Valentine’s day is this weekend and it seems like sweets are a standard part of the … Continue reading
Category Archives: Food
A carton of plain vanilla ice cream has been sitting in my freezer begging me to eat it. The only problem was, I had no toppings. What fun is plain vanilla ice cream?! I decided to take my shot at … Continue reading
Falling for Figs
If you would have asked me 2 years ago what you could make with a fig, I would have been speechless. I really didn’t know what a fig looked or tasted like, let alone know when fig season was.
For those of you who are as clueless about figs as I was, here’s a little fig guide. Figs grow on trees and are a sweet fruit. Fig season starts in June and can run all the way through the fall. Some people have said fig season is more towards the end of summer through fall though. They don’t last very long, so when you buy them in the store, use them ASAP. If you want some more fun facts, check out this article by the Huffington Post, Fun Facts About Figs.
Now, what do you do with figs? Well someone I know was raving about these fig appetizers she makes with prosciutto, Gorgonzola cheese and balsamic vinegar. Obviously they sounded so delicious I had to try them…and they’re now a regular appetizer/snack in my house.
Here’s what you’ll need to make these fabulous figs:
- Figs (as many as you want to make for an appetizer, I usually like about 3 per person)
- Prosciutto, 1/2 a piece per fig
- Gorgonzola cheese (a little goes a long way)
- Balsamic vinegar or balsamic glaze (I use the glaze)
- A 420 degree pre-heated oven
This is really SO easy.
First you’re going to take your figs and score them in the shape of a “X.” This makes it easier to stuff the cheese in the center.
Next, add a little scoop of Gorgonzola cheese in the center of the fig. You can add more or less depending on how much cheese you want. I wouldn’t go overboard because sometimes the cheese melts out and makes a mess.
Once you have the cheese in your figs, take a strip of prosciutto and wrap it around the outside of the fig, almost to squeeze that “X” you cut into the fig closed again.
Then drizzle the figs with a little balsamic glaze.
Pop these babies into an oven at 420 degrees until the prosciutto looks like it’s getting crispy and the cheese has softened. We normally leave them in for about 10 minutes. If it doesn’t look like it got crispy enough, put the broiler on for a few minutes to crisp it up.
These figs are sweet and savory and go perfect with a nice glass of wine! Hope you enjoy!
Corporate Crafty Chic
Grilled Shrimp Skewers
I was getting tired of bringing the same stuff to every BBQ I went to. Chips & a dip, brownies, cupcakes, hot dogs or hamburgers. I decided to go out on a limb (for me) and make shrimp skewers for … Continue reading
Toasted Coconut & Banana Smoothie
One time, I had some Frozen Bananas Laying around… A while ago, I read that you should freeze your just-about-brown bananas for smoothies and banana whips, so I did. I tried a banana whip and wasn’t quite thrilled with the … Continue reading
Grilled Corn with Garlic Butter
For our father’s day BBQ I decided to attempt grilled corn. We’re corn boilers in our family so grilled corn is out of the box for us. I searched online for recipes, tips and directions on the best way to … Continue reading
Last week I bought a giant bag of kale for my Veggie Wrap and didn’t even put a dent into it with the amount I used in the wrap. On the back of the bag was a recipe for kale … Continue reading
My Normal work week lunch includes leftovers from dinner the night before and salads. Although I thoroughly enjoy my salads at work, I was getting a little tired of them. One day while I was browsing the web, this article … Continue reading
A few months ago we went on a family vacation to Florida. While we were there our cousins graciously had us over for a fabulous pizza night. They have this AMAZING outdoor kitchen with a view of the intercostal, with … Continue reading