Legends of Europe: Prosciutto Figs with Goat Cheese and Rosemary

My mission (should I choose to accept it):  To create an original recipe using Prosciutto di San Daniele from Legends from Europe. Legends from Europe is a 3 year campaign funded by the European Union and launched in the U.S. to increase awareness and celebrate “the legendary quality, tradition and taste” of five authentic PDO products (Protected Designation of Origin) from Europe: Prosciutto di Parma, Parmigiano Reffiano, Prosciutto di San Daniele, Grana Padano and Montasio.

As luck would have it, these 5 products happen to be some of my favorites. The biggest challenge I faced was not in accepting this mission but deciding which product to feature. Fortunately, the folks at Legends helped me with my choice and assigned me the Prosciutto di San Daniele.

Prosciutto di San Daniele is named for the region of San Daniele in northeastern Italy where it enjoys a unique micro-climate nestled between the Dolomite Alps and the Adriatic Sea. The ham is left to slow-cure naturally, following a 2,000 year-old tradition introduced by the Celts. Today, Prosciutto di San Daniele is considered a delicacy  with its mild flavor and delicate texture. This week, I will be posting a few recipes I’ve created with Legends’ Prosciutto di San Daniele.

Prosciutto Figs with Goat Cheese and Rosemary

A small rosemary sprig does double duty as a toothpick and aromatic, infusing the figs and goat cheese with its flavor as they bake in the oven. Makes 16 hors-d’oeuvres

8 ripe figs
2 ounces soft fresh goat cheese
1/4 teaspoon freshly ground black pepper
8 slices “Legends from Europe” Prosciutto di San Daniele, halved lengthwise
16 3/4-inch rosemary sprigs with stem, plus 1/4 cup fresh rosemary leaves for garnish
Extra-virgin olive oil
Runny honey
Finely grated lemon zest for garnish

Heat oven to 375 F. Halve figs lengthwise. Place figs on a work surface, skin side down. Gently make a small indentation in each center with a teaspoon. Mix goat cheese and pepper together in a small bowl. Fill the indentation with goat cheese, about 1/2 teaspoon. Wrap a prosciutto slice, cross-wise, around fig. Spear a rosemary sprig through the center to hold the prosciutto in place. Repeat with remaining fig halves. Place figs in a baking dish. Lightly brush prosciutto with olive oil. Bake in oven until prosciutto begins to crisp, about 15 minutes. Remove from oven and transfer figs to a platter. Remove baked rosemary sprigs and discard (they will be brown). Replace with a few fresh rosemary leaves, without stem. Lightly drizzle figs with honey. Sprinkle with lemon zest. Serve warm.

Peach and Blue Cheese Bruschetta with Honey and Thyme

Peach and Blue Cheese Bruschetta with Honey and Thyme

Organic California peaches are now available in our market, and I am very excited. When I see peaches it means that summer is just around the corner. Hard to believe, I know, but in a few weeks school will be out, and the summer holiday will stretch ahead with unstructured time, travel, camps and sunny activities.

For now, I will focus on the peaches. This recipe combines fragrant peaches with crumbly blue cheese, a drizzle of honey and thyme. The flavors play off and elevate each other in wonderful harmony. For extra freshness and crunch, arugula may be added as a bed for the peaches. It’s all good.



Peach and Blue Cheese Bruschetta with Honey and Thyme
Makes 4

4 slices country-style bread, cut 1/4 inch thick
Extra-virgin olive oil
Sea salt
2 ripe, but not too soft, peaches, halved and pitted
1/4 cup crumbled blue cheese
Runny honey
Thyme sprigs

Preheat oven broiler. Arrange bread slices on a baking pan with a rack. Brush both sides with olive oil. Sprinkle with a little sea salt. Broil, turning once, until golden brown on both sides. Remove and transfer slices to a plate or platter.
Thinly slice peach halves. Arrange on bread, overlapping slightly. Sprinkle blue cheese over the peaches. Drizzle with honey and garnish with thyme sprigs.

Fall Market Salad: Figs and Greens with Honey Vinaigrette

Fall Market

This autumnal salad is insired by the fall palette on display at Sundays Farmer’s Market.

Figs and Greens with Blue Cheese and Walnuts
Serves 6

2 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup (80 ml.) extra-virgin olive oil

8 cups mixed greens such as arugula, oak leaf, mâche
1 cup purple basil leaves
One medium fennel bulb with fronds, tips and end removed, thinly sliced
6 purple figs, quartered
1/2 cup halved walnuts
6 oz. (175 g.) blue cheese such as Roquefort or Forme d’Ambert, cut in 1″ pieces

Whisk red wine vinegar, honey, mustard, garlic, salt and pepper together in a small bowl.  Slowly whisk in olive oil in steady stream to emulsify.

Combine greens, basil and fennel in a large bowl.  Pour half the vinaigrette over, tossing with hands to combine well.  Arrange greens on serving plates.  Top with figs, walnuts and blue cheese.  Drizzle with remaining vinaigrette to taste.  Serve with baguette or pain paysan.