I made these hors d'oeuvres for a dinner party a few weeks ago and as I was there, these were the thoughts going through my brain:
- Shit, I'm a little behind. Less chat, more multitasking.
- Two year old to me: "We don't say oh shit, we say oh sugar."
- Gahhhh, I love these people.
- I really need to boom boom my boom boom soon soon. (translation)
- Assemble figs. But get water boiling. First set table. But first take mascarpone out to soften. Chop chives.
- I LLLLLLLLOVE figs. How can anyone not LLLLLLove them? They'll love these.
- Guest to me: "I've never really liked the texture of figs but these are really nice!" Errrr, thank you?
- Put pitcher in eye-range. Don't forget to give people water. (I occasionally forget)
- Your stare was holdin', ripped jeans, skin was showin', hot night, wind was blowin', where you think you're going, baby?
- I wonder what's on my DVR.
- I gotta put a blog post up -----> tomorrow morning.
- Gee that person laughs loud.
- (Overhear political talk)
- Hey, I just met you, And this is crazy, But here's my number, So call me, maybe?
- "May I take that? Would you like another round of figs?"
I'm a total fig-head and try to eat as many of them as possible when in season, and I know I'm not alone. There seem to be many fig-heads out there.
These are sweet, salty and savory. There's mascarpone involved (Italian better-than-cream cheese, cream cheese) and crispy leeks which lend some texture. Oooooh and basil, who doesn't love basil? Not my friends.
Hey, I just met you, And this is crazy, But here's my number, So call me, maybe?
INGREDIENTS: (each fig makes 2 hors d’oeuvres- make as many as you want!)
- Figs, cut in half lengthwise (choose small to medium size)
- Non-stick cooking spray
- Prosciutto
- Mascarpone
- Basil leaves
- Crispy leeks (instructions below)
- Kosher salt and cracked black pepper, to taste
For the figs:
-To roast: heat a large sauté pan over medium-high heat. Spray generously with cooking spray.
-Place figs, cut side down and sauté until golden brown. Remove from heat and reserve in fridge.
For the leeks:
-Fill a medium saucepan with canola oil until oil is about 1 inch full.
-Slice the leeks into thin matchsticks and toss with all-purpose flour, dusting off any loose flour.
-When oil is hot, add leeks and quickly stir around to ensure all leeks are coated.
-When leeks are golden brow on ends, remove with slotted spoon and drain on paper towels. Immediately sprinkle with salt.
To finish:
-Season the mascarpone with salt and pepper and place in a piping bag -or use a spoon. Place a small dollop in the center of each fig (on the roasted side).
-Cut small pieces of prosciutto that can be delicately bunched up; place on the mascarpone.
-Cut the crispy leeks into ½” pieces and place next to the prosciutto (There’s room! Make it pretty!).
-Finish by garnishing with a small basil leaf and cracked black pepper.
