canapé: a type of hors d'oeuvre, small in size, simple to prepare, with an appealing appearance, and easily consumed in one or two bites.
I have to admit one thing: the best part of any food photoshoot is the glorious, long-awaited, much-desired moment when you put the camera down, press the off button, remember to put the lens cap back on, and finally, ravenously and eagerly, begin to devour the subject of the photoshoot— the food itself.
I can hardly find the words to describe the aroma of crispy prosciutto, baked to perfection, wrapping the sweet fig slices in this recipe. And the fragrance of rosemary sprigs, which I had just scattered moments earlier on the serving plate, lingered invitingly on my hands as I handled the camera. How could anyone resist such a temptation?
INGREDIENTS:
Figs
Sliced prosciutto
Bread slices
1 clove of garlic
Balsamic reduction (preferably fig balsamic, if available)
Olive oil
WHAT TO DO:
Place the fresh bread slices on a baking tray, drizzle them with a bit of olive oil, and keep an eye on them until they turn golden brown. Take them out, place them on a working surface, and cut them into quarters. Then, rub each piece with a clove of garlic.
Take the figs, cut them into quarters, and then slice them to your desired size. Wrap each fig slice in a slice of prosciutto. If the prosciutto proves to be difficult to manage, use toothpicks to secure them. Place the rolls in the oven and, just like with the bread, keep a close watch until the prosciutto crisps up.
Drizzle a drop of balsamic reduction on each piece of toasted bread and, using the toothpicks, secure the prosciutto-wrapped fig rolls on top. Sprinkle rosemary leaves over the canapés, and enjoy them to your heart’s content.
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