Recipes

Ingredients

• 12 fresh figs, halved
• 2 tbsp (30 mL) Mastro® Olive Oil
• 1 tbsp (15 mL) honey
• 1 head radicchio lettuce
• 1 pkg (125 g) sliced San Daniele® Prosciutto
• 2 oz (60 g) Taleggio cheese, shaved
• 1/4 cup (60 mL) coarsely chopped toasted hazelnuts (optional)
• 2 tbsp (30 mL) prepared balsamic reduction
• 1/3 cup (75 mL) small fresh basil leaves

Directions

1. Preheat grill to medium-high heat; grease grates well. Toss together figs, olive oil and honey. Grill, turning as needed, for 3 to 5 minutes or until well marked. Remove from heat.
2. Separate radicchio leaves; lay 24 leaves on large platter to resemble cups. Distribute grilled figs among cups. Tear prosciutto into large ribbons and weave delicately over figs.
3. Scatter Taleggio over cups, and sprinkle with hazelnuts (if using). Drizzle with balsamic reduction. Garnish with basil leaves.
4. Tip: Lettuce cups can also be prepared using Treviso lettuce or Belgian endive.