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Fresh Figs with Mint and Goat Cheese
Serve with Katz Zinfandel Agrodolce Vinegar Glaze
Serves 4-6 as an appetizer or light lunch
- 12 fresh, ripe perfect figs
- 6 very thinly sliced Prosciutto
- 6-8 oz goat cheese, soft and mild (“creamy” texture is best)
- 12 mint leaves, small
- 2-3 oz arugula, the smaller and younger the better
- 2 tbls Zinfandel Glaze (slightly warmed)
- pepper (optional)
On a platter, scatter the arugula. Carefully cut off the stem end of each fig and
slice across the top in an “X” to form a “pocket.”
Take a small amount of goat
cheese with a mint leaf and carefully stuff the fig pocket.
Cut each piece of
Prosciutto in half lengthwise (you will need 12 total pieces about 1.5” X 5”)
and then wrap snugly around each fig.
Arrange all the stuffed figs atop the arugula. Crack some pepper, and spoon
(drizzle) the warmed Zinfandel AgroDolce Vinegar Glaze over the platter of figs...
Serve two to three per person.
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