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WARM FIGS ~ Goat cheese & Proscuitto ~ Appetizer

From a tiny BEACH kitchen:

I never fully appreciated the fig.  Then, I tasted this yummy appetizer at my Aunt Madeline’s home one summer night.    Simply “a party in your mouth”….. ! These figs are served warm.

INGREDIENTS:

  • Fresh Figs, quartered
  • Goat Cheese or Blue Cheese
  • Slices of Procuitto
  • Balsamic glaze

Cut the stem off the fig.  Cut the figs in 4ths.   Cut a piece of prosciutto in half.  Smear with goat cheese or blue cheese.  Lay fig on top.  Roll proscuitto around fig.  Place in a small casserole dish.  Drizzle with balsamic glaze.  Put under hot broiler until somewhat crispy. 5 to 6 minutes.   Cool slightly before serving with toothpicks. NOTE:  More balsamic glaze can be added prior to serving.   ~ Sheryl

 

 

 

 

 

 

 

Portabella Mushrooms

From Krisann:

This portabella mushroom recipe is super easy and very delicious.

Ingredients:

  • Portabella Mushroom Caps
  • Fat Free Balsamic Dressing
  • Gorgonzola Cheese (crumbled)
  • Balsamic glaze

Wash mushroom caps and pat dry.  Place the mushrooms in a ziplock bag and add the balsamic dressing (I have not provided any amounts in the ingredients because it depends on how many you are making).  Marinate in the refrigerator (couple of hours at least, the longer the better).  Heat grill to medium hot and spray with nonstick spray.  Place mushrooms on the grill and flip to cook on both sides cook approximately 10 -15 minutes or until cooked.  Turn the mushrooms over so that the stems are facing up and sprinkle with gorgonzola cheese.  Let cook until the cheese is melted.  This can be done on the grill.

In my picture, I grilled the mushrooms and then placed them on a cookie sheet because I was taking them to a dinner party and did not have use of a grill.  I finished them in an oven.  Once the mushrooms are done drizzle with the balsamic glaze.  Enjoy!!

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