Friday, January 25, 2013

Prosciutto, Fig, and Goat Cheese with Truffle Oil

 Isn't this freaking beautiful!?!? My heart literally skips a beat when I see these - but maybe that's due to the fact that every time I eat something with truffle oil on it I'm surprised at how unique it is - and therefore my heart skips a beat. At this moment in life, I really don't have words in my vocabulary to describe it. By the time I do have those precious words to describe what truffle oil is like, I will be sure to post another creation here to practice my new found skills.

For now - I give you my most recent love story:
Prosciutto, Fig, and Goat Cheese with Truffle Oil Appetizers

 This was inspired by several loves of mine. Figs are amazing with good cheese. I had goat cheese. Prosciutto just sounded like a good idea all around. So, this little sucker (and several carbon copies) was created.

Fig Butter/Fig Jam (Trader Joes is a great place to look)
8 slices - Crostini bread - Cut into thin slices
4 oz - Goat Cheese, room temp
4 slices - Prosciutto, cut in half
Truffle Oil

Lightly toast the bread.

On each bread slice:

Spread on ~1/2 oz (1 Tablespoon)
Dollap 1 teaspoon fig butter

LIGHTLY drizzle with Truffle Oil - a little goes a very long way. FYI. You've been warned. It's fantastic, but goes into overkill zone faster than a teenager trying to get away from an embarrassing parent.

Crinkle prosciutto and press into jam/cheese. Insert basil leaf.

Stand back and admire your beautiful masterpiece and praises from your audience.

Short Hand:

Toast Bread.

Layer cheese, jam, oil, prosciutto, basil. 

Serve and be admired.

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