Prosciutto Wrapped Goat Cheese Stuffed Figs
with Vanilla Bean tossed Arugula, Pesto & Balsamic Extraction

Serves 6

Ingredients:

6 ea                 paper thin slices prosciutto
9 ea                 fresh figs
6 TBSP             Sonoma goat cheese
3 TBSP             vanilla Bean Oil*
6 oz                 arugula
12 oz               Pesto Sauce*
3 TBSP             Balsamic Extraction*
6 ea                 whole basil leaves, chiffonade

* Recipe follows

Method:

Roll each TBSP of goat cheese into a ball. Slice each fig in half and place a ball of cheese in the middle.  Gently press it into the flesh of the fig and season with salt and white pepper.  Fold the prosciutto in half lengthwise and wrap the prosciutto around the fig with the ends hidden under fig.  Lay all figs, cheese side up on an oiled cookie sheet and bake at 350* until prosciutto begins to turn golden brown. To plate, “pool” some of the pesto sauce in the center of 6 warm plates and lay the figs (3 halves per plate) with the fat ends toward the center in a star like pattern. Leave a small gap in the center for the Arugula. Put the balsamic extraction in a squeeze bottle and outline the pesto pool with it to keep the oil from separating out.  Toss the Arugula with the vanilla oil and season with salt and white pepper and pile in the center of the figs. Sprinkle with the basil. Crumble just a tiny bit of the goat cheese around.  Make sure to serve figs warm and enjoy!

Vanilla Bean Oil

Makes 1 quart

Take 1 whole vanilla bean and split it in half.  In a small sauce pot place 1 quart of peanut oil.  Scrape the inside of the vanilla bean into the pot along with the pod. Place on low heat and continue to warm slowly. Monitor the temperature of the oil with your finger.  If the oil becomes too hot it will kill the flavor of the vanilla.  It should never become hotter than warm to your touch. Once it is there, remove it from the stove and cool to room temperature.  Pour into a bottle adding the vanilla bean and cap tightly.

Balsamic Extraction

Makes 1/4 to 1/2 cup depending

Ingredients:

1 quart              balsamic vinegar
½ cup               orange juice
¼ cup               honey

Method:

Place all ingredients in a medium sauce pot and slowly bring to a boil.  Reduce heat until there is no motion to the mixture only steam wafting off of the surface (this will take quite a while – 4 to 5 hours or longer.)  The slower you reduce the mixture, the less chance of burning the natural and added sugars. Be sure to skim off any “scum” that forms on the surface of the mixture as it reduces. Extraction is finished when reduction is as thick as honey when placed on a chilled plate (please in the freezer for 5 minutes.)  Continue to reduce only if necessary.

Pesto Sauce

Makes 2 cups

Ingredients:

3 ea                  cloves of garlic
2 oz                  pine nuts, toasted
1 cup                extra virgin olive oil
3 ½ oz              spinach leaves, blanched and squeezed
5 oz                  basil, blanched and squeezed
4 oz                  Parmesan Reggiano, grated
2 oz                  Pecorino Romano, grated
1 tsp                 white pepper
To taste            salt to taste (caution, as cheeses are naturally salty)

Method:

Put the garlic and pine nuts in the food processor and run for 1 minute. Slowly add the oil and then the spinach and basil. Process for 4 minutes. Add the cheeses and pepper and run for 2 minutes and taste for seasoning and smoothness.  Sauce will be very thick.  It can be thinned by adding more extra virgin olive oil.