Prosciutto, Fig & Stilton Recipe
black label prosciutto, aged English blue cheese, bruleed figs, port-balsamic reduction & crostini
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Port-Balsamic Reduction
In a small saucepan, combine the port wine and balsamic vinegar. Bring to a simmer over medium heat. Reduce the heat and let it simmer gently until the mixture thickens and reduces by half, about 10-15 minutes. Set aside to cool.
- 2
Brulee the Figs
Preheat your broiler. Cut each fig in half and place them cut-side up on a baking sheet. Sprinkle granulated sugar over the cut sides of the figs. Place them under the broiler for 2-3 minutes or until the sugar is caramelized and bubbly. Keep a close eye to avoid burning. Remove and set aside.
- 3
Prepare the Crostini
Slice the baguette into 1/2 inch thick slices. Brush each slice with olive oil and sprinkle with salt and black pepper. Place on a baking sheet and toast in the oven at 200°C (400°F) for about 8-10 minutes or until golden and crispy. Remove from the oven and let cool slightly.
Assembly
- 4
Assemble the Dish
On each crostini, layer a slice of black label prosciutto followed by a piece of aged English blue cheese (Stilton). Top with a bruleed fig half. Drizzle with the port-balsamic reduction and serve immediately.
