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Truffle Recipes: Baked Figs with Black Truffles and Prosciutto

These prosciutto wrapped honey mustard baked figs, set on top of fried goat cheese and Australian black truffles and drizzled with top quality aged balsamic vinegar makes a delicious appetizer.  Since Australian black truffles reach their peak maturity in mid July, the combination with fresh ripe black mission figs is perfect.  If you don’t have a premium quality aged balsamic vinegar such as Traditional Balsamic Vinegar, Reggio Emilia, Gold Label on hand, you can reduce 1/2 cup balsamic vinegar combined with about 1/4 cup sugar or honey.  Simmer the mixture until reduced to 1/8 cup.

Truffle Recipes: Baked Figs with Black Truffles


4 slices Proscuitto de Parma, cut in half lengthwise

8 ripe black mission figs, stems and tops removed

2 tablespoons whole grain mustard

1 1/2 tablespoons honey

4 ounces fresh goat cheese, log form

3/4 ounce fresh Australian Black Truffles, shaved in slices

sea salt and freshly ground pepper to taste

Traditional Balsamic Vinegar, Reggio Emilia, Gold Label


In a small bowl, mix the mustard and honey.  Season with salt and pepper to taste.  Make a well in each fig, using a knife to cut away some flesh if needed.  Fill each fig with the mustard honey mixture.  Place the figs on a sheet pan covered with aluminum foil. Coat each fig with the honey mustard sauce.  Bake the figs for about 15 minutes in a 350 degree oven, until soft.

When the figs are almost cooked, cut the log of goat cheese into eight equally sized rounds.  Fry the goat cheese in a skillet over medium heat.  Brown on each side.

Meanwhile, wrap the prosciutto slices around the hot figs.

To serve, place the fried goat cheese on the plates and put a large truffle slice on each piece of goat cheese.  Put a prosciutto wrapped fig on each truffle slice.  Sprinkle the remaining truffle slices around the figs.  Drizzle generously with balsamic vinegar.



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