Saturday, November 7, 2009

order up!

So what to have for lunch. I knew I wanted to use up those remaining figs before they shriveled up and ended up in the compost pile. After giving some thought to what would go well with the figs, I decided on some thinly sliced salty prosciutto, with maybe a little Burrata cheese, that lovely fresh mozzarella filled with mascarpone. Burratas’ outer bite is soft and springy while the filling melts in your mouth. This luscious, creamy cheese has a hint of sweetness-the ultimate little surprise package. I also had a jar of an organic Adriatic fig spread in the fridge. It is an outrageously rich preserve that pairs beautifully with many things including pears, blue cheese and walnuts or even fresh goat cheese or aged Manchego, but thought it would go very well with figs (fresh or dried) as well.
The final conclusion, a Panini made from a fresh farmers loaf I get from a local German bakery. I added a drizzle of olive oil to moisten each slice of bread. Put a touch of the fig spread on one slice, and then spread out a generous layer of prosciutto. I hand-tore the Burrata and laid that over the top of the prosciutto then sliced a couple of figs to top it all off.

If you don’t have a Panini press you can make do with a regular skillet and weight it down with another skillet or even a brick wrapped in foil works as well. Cook until cheese melts and the outside is a lovely golden color.


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