1 pkg (16 oz) dried figs, stemmed, halved
4 (6-inch) flour tortillas
1/8 lb prosciutto ham
4 oz Gorgonzola cheese
1 Tbsp fresh chives, chopped
Preheat oven on 350 degrees.
Place figs in saucepan with 1 cup water on medium heat; cover. Simmer 5 minutes. Remove from heat; rest 15 minutes. Puree 1-2 minutes in blender or food processor.
Spray medium skillet with nonstick spray. Heat on medium to high; toast one tortilla at a time, pressing to toast evenly.
Spread 2 Tbsp fig puree over toasted tortillas; top each with 1 slice prosciutto and 1 1/2 Tbsp Gorgonzola. Place tortillas on baking sheet and bake on center rack 10-12 minutes, until cheese starts to melt and prosciutto becomes crisp. Remove and garnish with chives; cut in wedges.
Nutritional analysis per serving: Calories 262, Protein 8g, Fat 7g, Calories From Fat 22%, Cholesterol 19mg, Carbohydrates 47g, Fiber 8g, Sodium
Mediterranean Fig Kebabs On Mixed Greens
Makes 4 servings
Each serving equals two 5 A Day servings
Source: Valley Fig Growers
12 medium size fresh figs
1 (1 1/4 lbs) medium eggplant
1/2 medium red onion
1 medium red bell pepper
1/2 cup dry sherry
1/4 cup water
1 Tbsp orange juice concentrate
1 Tbsp soy sauce
2 cloves garlic, finely chopped
1 1/2 Tbsps olive oil
1 Tbsp lemon juice
2 tsps orange juice concentrate
1 tsp thyme leaves
8 cups mixed lettuce
2 ounces crumbled feta cheese
1/4 cup chopped, toasted, pistachios
In small saucepan, combine figs and marinade ingredients. Cover and bring to boil. Reduce heat and simmer for 1 minute. Remove from heat and cool for 15 minutes. Meanwhile, cut eggplant lengthwise into quarters. Slice one quarter crosswise into thin wedges, about ¼-inch thick. Cut pepper and onion into 1 1/2-inch squares. Remove figs with slotted spoon, reserving marinade and two figs. For kebabs, alternate eggplant, onion, pepper and figs on skewers. Set aside and prepare dressing.
Dice the two reserved figs and combine with ¼ cup reserved marinade; add to Citrus Dressing.