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GRILLED FIGS WITH PROSCIUTTO & MINT 0

by Caroline Somers

Summer figs make a simple and delicious appetizer with a touch of sweetness from the figs and the saltiness of the Italian cured ham. Drizzle with InfusioVanilla Fig Balsamic and you have a masterpiece!


6 figs, halved
Extra virgin olive oil
Infusio Vanilla Fig Balsamic
6 thin slices prosciutto, halved
1 tablespoon finely chopped mint, plus mint sprig for garnish.


Place a grill pan on high heat. Add olive oil to cover bottom of pan.  Place the figs cut side down on the grill pan. Drizzle the balsamic over the figs. Grill for 3-4 minutes, until browned. Remove from heat and set on a plate.

Wrap each fig in a small piece of prosciutto and place onto a serving platter.  Drizzle a touch more balsamic over the top and garnish with chopped mint. Garnish plate with a sprig of fresh mint.

TANGERINE GRANITA 4


Granita is a shaved ice – it’s a simple way to have a refreshing dessert. You may substitute any kind of juice and get creative!


1⅓ cups water
⅔ cup organic sugar
2 cups freshly squeezed organic tangerine juice


Place water and sugar in saucepan over low heat until sugar is dissolved.
Set aside to cool.
Combine juice with sugar syrup.
Pour into shallow metal tray and place into freezer.
Let set for 4 hours, then rake with a fork. Spoon into bowls to serve.
Garnish with fresh mint. Serves 8