This will never change.
If you're new, I'll tell you that I have 4 kids. If you know me, you'll agree with my father when he says that watching all of them is akin to herding cats. 3 boys, 1 teenage girl...enough to make a person crazy, indeed!
I have a bunch of recipes that I've made or taken pictures of tucked away in my camera and desk drawer. My full intention is to start posting something at least once a week. No promises this time. I know you're tired of them...I never seem to be able to be regular with them. 5 posts in a week and then nothing for months.
What can I say, that's how this Mama rolls.
I hosted Bunco at my house in July. It was the day before my birthday and I had decided to go with a tapas theme. I went a little overboard, to say the least. I think I was in the kitchen for maybe 10 hours by the time the party started. The food was good, but 10 hours worth of cooking?!?!?! Like my husband said...is this really worth all the trouble? Well, if you make these fig bundles, I'm sure you'll say YES - YES IT IS.
My mother brought me a package of dried mission figs from Texas when she was here last and I was like...Ohhhh....Figs.
I didn't know if I'd like them or not. I do. I really really do. I also really really hope she starts mailing them to me on a regular basis along with those sun dried tomatoes (hint hint!).
Sorry to those of you that requested this recipe back in July. I've been busy/crazy/lazy and August was NOT a good month. Nor, apparently, was July :)
Without further ado, here they are: (granted, not the best picture, but I promise that they were divine...)
The Stuff That Goes In 'Em!
4 Oz Maytag Blue Cheese (or other high quality blue cheese)
24 dried black mission figs
8 - 6 x 4 slices of thin prosciutto, cut lengthwise in thirds
1/2 package frozen phyllo pastry, thawed
3/4 cut butter, melted
2 cups red wine or port (I didn't have port, nor the inclination to run to the store that day, but by all means...)
1/4 cup balsamic vinegar
2 Tbsp Honey
Prep: (The instructions, not that annoying kid in HS)
1. Cut each of the dried figs in half lengthwise and place in small bowl
2. Bring 2 cups wine to a boil in small saucepan. Remove from heat and pour over halved figs. Let sit 15-20 mn or until you're done with the other stuff and ready to "roll". Drain the wine back into the small saucepan for using later for the sauce/glaze.
3. Spray 2 mini muffin tins with olive oil or other good cooking spray
4. Place 1 phyllo sheet on work surface, (keeping remaining phyllo covered with plastic wrap and a damp towel so it doesn't dry out), and brush with melted butter. Top with second phyllo sheet, brush with phyllo, top with 3rd sheet, brush with butter, top with 4th sheet. (You will make 4 sets of these but only do 1 at a time to prevent the dough from drying out)
5. Cut sheet into 1" wide strips, down the short way (I believe they're 8 x 12 sheets, so your strips should be 1" x 8")
6. On each strip, lay a piece of prosciutto, half a fig and a tsp of blue cheese and roll up. Place in mini muffin tin and repeat until all the strips have been used. once the sheet is done, repeat step 3 and 4 with the remaining 4 sheets of phyllo dough until all gone.
7. Bake in 375 degree oven about 15 mn or until golden.
8. While baking, make the glaze: in the small saucepan, add the honey and balsamic to the wine and cook down until it resembles a thick syrup. When the bundles have come out of the tins, drizzle with some of the sauce and serve the rest in a small bowl if people want more. Can be served warm or at room temp.
FYI - You can make these vegetarian as well if you just leave out the prosciutto. I did that with quite a few for friends that don't eat meat and they were equally as delicious :)
ENJOY!
