samedi 11 septembre 2010

Figs & cheese

A warm & cool salad to celebrate the end of the summer:

Figs, cheese and prosciuto
on a zucchinis & tomatoes bed

Cut out the bottom of each fig,
carve out some of the inside,
stuff the fig with your favorite cheeses (i.e. creamy goat and unpasteurized comté, grated)
wrap around some prosciuto,
Bake at 350°F for 10 to 20 minutes,


Serve on a salad of zucchinis ribbons and sliced tomatoes,
a balsamic dressing and some sesame seeds.

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