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Tapas with Prosciutto, Fig, and Maple Balsamic Dre
Tapas with Prosciutto, Fig, and Maple Balsamic Dressing
Ingredients:
3
or 4 thin slices prosciutto (about 1 1/2oz. total)
4 fresh basil leaves
3-4 thin shavings imported Parmigiano-Reggiano
1 Tbs pine nuts
2
firm-ripe figs (2 to 3 oz. total)
1 small African Queen heirloom tomato (or any super sweet tomato)
3 oz Maple Balsamic Dressing
Layer prosciutto, overlapping slightly, on a plate. Rinse and
dry the spinach. Rinse figs,
trim off stems, and cut fruit into quarters lengthwise; scatter figs
over prosciutto. Drizzle Maple Balsamic Dressing lightly over figs. Sprinkle with pine nuts and cheese. Garnish with spinach. Serve with Beaujolais wine or another wine low in tannins.
Ingredients:
3
or 4 thin slices prosciutto (about 1 1/2oz. total)
4 fresh basil leaves
3-4 thin shavings imported Parmigiano-Reggiano
1 Tbs pine nuts
2
firm-ripe figs (2 to 3 oz. total)
1 small African Queen heirloom tomato (or any super sweet tomato)
3 oz Maple Balsamic Dressing
Prep:
Layer prosciutto, overlapping slightly, on a plate. Rinse and dry the spinach. Rinse figs,
trim off stems, and cut fruit into quarters lengthwise; scatter figs
over prosciutto. Drizzle Maple Balsamic Dressing lightly over figs. Sprinkle with pine nuts and cheese. Garnish with spinach. Serve with Beaujolais wine or another wine low in tannins.
