Title: Prosciutto And Fig Handrolls
Categories: Appetizers, Fruits, Ham, Mushrooms, On the gril
Yield: 6 servings
1 1/2 ts Balsamic vinegar
1 1/2 ts Olive oil
Salt and freshly ground
Black pepper
6 sl Prosciutto (9x13")
6 Arugula leaves; rinsed &
-patted dry
2 oz Daikon sprouts or bean sprouts;
-rinsed & patted dry
3 Fresh black mission figs; cut
-in 18 thin strips
1 md Portobello mushroom; cut in 6
-strips & grilled
In a small bowl, whisk together the balsamic vinegar and olive oil.
Season with salt and pepper. Lay 1 slice of prosciutto flat on your
work surface with a long edge facing you. Place an arugula leaf and
some daikon sprouts on the lefthand side of the prosciutto. They
should stick out over the top edge of the prosciutto by about 1".
Lay 3 fig strips and a mushroom slice on the sprouts. Sprinkle with
some of the balsamic vinaigrette and roll up the prosciutto into a
cone. Repeat with the remaining ingredients. Arrange the handrolls
on a serving platter and serve at once.
Note: To grill or broil portobello mushrooms, cut off and discard
the stem, brush the cap all over with olive oil, and place on a
grill over prepared coals or under a preheated broiler. Grill or
broil the cap for 5 minutes on each side.
