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Ingredientes
- 16 tsp Stilton cheese - (abt 4 ounce)
- 32 x dry black Mission figs
- 4 x thin prosciutto slices, 6" by 4" halved lengthwise
- 8 sht fresh phyllo pastry or possibly frzn thawed
- 3/4 c. unsalted butter - (1 1/2 sticks) melted
- 2 c. ruby Port
- 1/4 c. balsamic vinegar
- 2 Tbsp. sugar
- 1Â 1/2 c. whipping cream
- 4Â 1/2 Tbsp. pine nuts toasted
Direcciones
- Form 2 tsp. cheese into 1-inch-long log. Place 4 dry figs around cheese and press gently to adhere. Wrap 1 prosciutto strip around fig bundle. Repeat with remaining cheese, figs, and prosciutto.
- Place 1 phyllo sheet on work surface (keep remaining phyllo covered with plastic wrap and damp towel). Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with butter. Repeat with 2 more phyllo sheets. Cut stacked phyllo sheets into four 6-inch squares (throw away phyllo trimmings).
- Place 1 fig bundle in center of 1 phyllo square stack. Bring all edges of phyllo square up toward center and squeeze firmly at top, forming pouch and enclosing fig bundle completely. Place on baking sheet. Repeat with remaining phyllo sheets, melted butter, and fig bundles, forming a total of 8 pouches.
- Brush outside of phyllo pouches with remaining melted butter. (Can be made 6 hrs ahead. Cover and chill.) Preheat oven to 375 degrees. Bake pouches till golden brown, about 17 min.
- Meanwhile, bring Port, balsamic vinegar, and sugar to boil in medium saucepan. Boil till mix is reduced to 1/4 c., about 15 min.
- While Port mix is being reduced, boil cream and pine nuts in another medium saucepan till reduced to 1 c., about 8 min. Remove cream sauce from heat; season sauce to taste with salt and pepper.
- Spoon 2 Tbsp. cream sauce onto each of 8 plates. Place 1 phyllo pouch atop sauce. Drizzle each lightly with Port sauce and serve.
- This recipe yields 8 servings.
- Comments: Gail W. Dorsey of Lynnfield, Massachusetts, writes: "Fresh figs were featured in an unusual appetizer at The Gatehouse Restaurant in Providence, Rhode Island. The figs were stuffed with cheese, wrapped in phyllo, and served with two sauces. They would make an impressive starter for a dinner party."
- This is terrific made with fresh figs when they're in season. But dry ones, that are readily available year-round, work well, too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 8 servings | |
| Calories 274 | |
| Calories from Fat 246 | 90% |
| Total Fat 28.08g | 35% |
| Saturated Fat 16.29g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 13mg | 1% |
| Potassium 53mg | 2% |
| Total Carbs 5.62g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.51g | 3% |
| Protein 1.18g | 2% |
