Christmas is a short time from now and with all the hustle-bustle going on in your house, here is one of the easiest and tastiest bites to offer your family and guests.
- 8 slices of paper thin prosciutto (1 slice per person actually)
- 8 fresh but ripe figs, cut in half lengthwise
- 1 tbsp. of Balsamic Vinegar of Modena*
- 2 oz. Asiago cheese, shaved into strips using your vegetable peeler
On individual plates, arrange the prosciutto, 2 fig halves (drizzle the Balsamic vinegar over) and a strip or two of the cheese. Add a couple of your best crackers and you will have an easy-peasy bite.
This will, of course, go with any other tidbits you have. Also, have napkins, clean glasses to serve your beverages of choice in, lit candles and enjoy the company at hand.
Note: * The label reads Vinaigre Balsamique de Modene
Trout With Peaches, Pistachios and Ricotta
In case you haven’t figured me out yet, I really love trout so here is a delish recipe to make.
- 4 trout fillets
- Olive Oil for coating
- pinch of coarse salt and lemon pepper
- 4 peaches, ripe and peeled,
- 3 tbsp. honey
- 1/2 cup ricotta cheese
- toasted pistachios for garnish, finely chopped
Pat the fillets dry with a paper towel then lightly massage each one (both sides) with the olive oil. Sprinkle each one with a pinch of salt and lemon pepper. Turn the barbecue on to a medium heat.
Place the fish on the grill, skin side down. Add the peaches, cut side up and drizzle with honey. Close the lid and cook for the fish for about 4-5 minutes until the fish is opaque through. When this is done, the peaches should be caramelized. If they are not, remove the fish from the grill, cover with foil to keep warm and cook the peaches a little longer. As you plate, quarter the peaches and sprinkle with the cheese and nuts.
To serve, plate the fish, add a crisp garden variety salad, warm rolls. It doesn’t get any better.