Subject: Grilled Figs with Prosciutto and Blue Cheese
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 25 2002 - 02:31:52 EST
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F O O D F U N N Y
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Thanks to reader Darlene Blasing for this one:
Children were lined up in the cafeteria of a Catholic school for
lunch. At the head of the food table was a large pile of apples.
Next to the apples was a note left by one of the nuns. It read, "Take
only one, God is watching." At the other end of the table was a large
pile of chocolate chip cookies. A note left by one of the students
read, "Take all you want, God is watching the apples."
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T O D A Y ' S R E C I P E
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It's time for another trip Down Under and a week of Australian dishes,
or as they might say in Melbourne, "Ozzie Tucker."
My Australian readers might choose to use their excellent Milawa
Roquefort-style blue cheese in this dish, but any good quality blue
cheese will do just as well.
Grilled Figs with Prosciutto and Blue Cheese
3-4 oz (75-100 g) blue cheese
8-12 fresh figs, cut in half
8-12 slices prosciutto ham
Place a piece of cheese on each fig half. Wrap with prosciutto and
secure with a toothpick. Arrange cheese side up on a baking sheet and
bake in a preheated 375F (190C) oven until the prosciutto begins to
sizzle, about 10 minutes. Serves 4 to 6.
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