Figs w/ Prosciutto, Mascarpone & Basil

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?"
figs w/ prosciutto, mascarpone & basil

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.

figs w/ prosciutto, mascarpone & basil
figs w/ prosciutto, mascarpone & basil
figs w/ prosciutto, mascarpone & basil
figs w/ prosciutto, mascarpone & basil

Hey, I just met you, And this is crazy, But here's my number, So call me, maybe?

Figs w/ Prosciutto, Mascarpone & Basil

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.

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