33522 mozzarella prosciutto fig sandwich Recipes

balsamic vinegar, honey, salt, freshly ground black pepper, very thin slices prosciutto , cut into 1/8-inch-wide strips, dark-skinned fresh figs, halved (such as black mission, celeste, or brown turkey, about 1 lb), crumbled gorgonzola cheese

crusty chicago-style italian bread, very thinly sliced prosciutto, shredded fontina cheese, baby arugula leaves, fig preserves, olive oil-flavored cooking spray

fresh figs, mozzarella cheese, olive oil, balsamic vinegar, fresh mint, fresh basil, salt & freshly ground black pepper, to taste, lollo rossa, for garnish, fresh edible flower, for garnish

olive oil, balsamic vinegar, garlic clove, minced, sliced prosciutto, sliced whole-milk mozzarella cheese, tomato slices, fresh basil leaves, ciabatta bread (13x6 1/2x1 1/2 inches), halved horizontally

olive oil, balsamic vinegar, garlic clove, minced, sliced prosciutto, sliced whole-milk mozzarella cheese, tomatoes , slices, fresh basil leaves, ciabatta , halved horizontally (13x6 1/2x1 1/2 inches), salt, pepper

prosciutto (thin), basil leaves (large), basil leaves (extra ), garlic cloves (sliced ), fresh mozzarella balls (buffalo), olive oil, salt and pepper (to taste)

baguette french bread, sliced thin, prosciutto, cut to fit bread slices, sliced mozzarella cheese, sliced tomato, balsamic vinegar, olive oil, chopped fresh parsley

sliced olive , rosemary, or white bread, olive oil, mozzarella (from a 5-oz ball), fresh basil leaves, tomato, prosciutto or salami

dry white wine, water, sugar, fresh green and/or purple figs, stemmed, firm-ripe nectarines, a 1/4-lb piece smithfield ham or prosciutto, cut into 1/4-inch-thickjulienne strips, garnish: mint sprigs and/or fresh grape leaves

figs, fresh or dried, washed and trimmed, prosciutto , halved crosswise into 12 short, thick pieces, ricotta salata , cut into small triangles 1-inch long, mixed salad greens, washed, dried , and picked over

dried figs (such as calimyrna), marsala wine, fresh rosemary, walnut pieces, broken and lightly toasted, chunks pecorino romano , asiago, or parmigiano-reggiano cheese, proscuitto di parma (about 2 oz), each cut into 3 strips lengthwise

fresh thyme leaves, fennel seeds, goat cheese, salt and pepper, fresh figs , cut in half lengthwise, very thinly sliced prosciutto cut in half lengthwise, sherry vinegar, pure honey, evoo

prosciutto, halibut, olive oil, cornmeal, milk, butter, dried fig, diced, fresh rosemary, chopped, chicken broth, white truffle oil

sliced prosciutto, ready-to-eat dried figs, mild soft goat cheese

green figs 12 small balls of fresh mozzarella, mizuna or arugula 1 bunch thai basil or purple mint, fruity extra-virgin olive oil coarse salt and freshly ground black pepper, lemon juice, wash the figs and remove the little stems with a paring knife., mozzarella from their liquid. wash the greens ., place the mizuna or arugula and basil or mint, without any coarse stems, in a medium bowl and toss with the olive oil., pile in the middle of two dinner plates . with your thumbs gently pull each fig in half and lay them open-side up around the plates., arrange the cheese around as well. sprinkle with a little extra olive oil, a few drops of lemon juice, and the coarse salt. you can grind over some pepper if you like.

fig (or raspberry) preserves, slightly warmed, red wine vinegar, extra-virgin olive oil, dijon mustard, garlic, peeled and minced, chopped kalamata olives, sourdough (or whole-grain) rolls, split, smoked turkey breast, thinly sliced, lowfat provolone, thinly sliced, roasted red bell peppers, peeled, cut in half and seeded, tomato, red onion, shredded lettuce leaves