½ cup balsamic vinegar
¼ tsp minced garlic
1 sprig fresh thyme
½ sprig fresh rosemary
8 fresh figs
8 slices thinly sliced prosciutto
2 Tbsp canola oil
Preheat oven to 400°F. Combine vinegar, garlic, thyme and rosemary in small saucepan. Cook, covered, over medium-low heat until reduced by half, about 10 minutes. Remove from heat. Remove thyme and rosemary sprigs and discard. Set vinegar reduction aside. Meanwhile, cut figs and prosciutto in half lengthwise. Wrap each fig half in piece of prosciutto. Place on parchment-lined baking sheet. Drizzle figs with oil. Bake about 5 minutes or until prosciutto is crispy. Remove from oven and place on plate or platter. Drizzle with balsamic reduction. Serves 4 (4 pieces per serving).
Wine Recommendation—Tassel Ridge Finalé Iowa Red
Finalé Iowa Red is a rich sweet wine with jammy flavors. It is made from grapes grown in our Mahaska County, Iowa vineyards. Normally, in the U.S., we think about consuming a sweet wine as an after-dinner drink; however, the Dutch and French use ports as a before-dinner aperitif.
Category : KIOA Recipe of the Week Posted on July 26, 2016