Prosciutto Wrapped Endive W Balsamic Fig Reduction Rachael Ra
Elevate your appetizer game with this elegant recipe for Prosciutto-Wrapped Endive with Balsamic Fig Reduction, inspired by Rachael Ray. Crisp Belgian endive wedges are tenderly wrapped in salty, savory prosciutto and pan-seared to golden perfection. The dish is brought to life with a luscious balsamic fig reduction, made with fresh figs, honey, and balsamic vinegar, creating a sweet and tangy glaze that perfectly complements the savory elements. A sprinkle of fresh thyme adds a fragrant finishing touch, making this dish as visually stunning as it is mouthwatering. Whether served warm or at room temperature, this easy-to-make yet sophisticated appetizer is perfect for dinner parties, holiday gatherings, or any occasion that calls for a little gourmet flair.
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Recipe Information
Ingredients
- 3 whole heads Belgian endive
- 12 slices Prosciutto
- 6 whole Fresh figs
- 1/2 cup Balsamic vinegar
- 1 tablespoon Honey
- 2 teaspoons Olive oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves (optional)
Instructions
Cut the Belgian endive heads into quarter-length wedges, removing the core to ensure the leaves stay intact.
Wrap each endive wedge with a slice of prosciutto and set aside on a platter.
In a small saucepan over medium heat, combine the figs (halved), balsamic vinegar, and honey.
Stir and simmer the mixture for about 10-12 minutes until the figs have softened and the mixture thickens to a syrupy reduction.
Use an immersion blender or mash the figs with a spoon to create a smoother texture, then strain through a fine-mesh sieve into a bowl to remove any solids. Set aside to cool slightly.
Heat a large skillet over medium heat and add 2 teaspoons of olive oil.
Carefully place the prosciutto-wrapped endives in the skillet, seam side down, and cook for 1-2 minutes on each side until golden and slightly crisp.
Remove the endives from the skillet and place them on a serving dish.
Drizzle the balsamic fig reduction evenly over the wrapped endives.
Sprinkle with a pinch of salt, black pepper, and fresh thyme leaves if using. Serve warm or at room temperature.
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 84.9 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1896 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
