I'm happy to introduce a new series in which I'll share with you a party or dinner party menu to make your life a little bit easier when planning an event. In celebration of the last day of summer, today's menu is for an end of summer cocktail party. Think lots of harvest produce roasted, seared, and wrapped into bite-sized party food. See below for the menu...
Please note that the recipes are either linked to other websites, my past recipes, or are forthcoming recipes on Julip Made that I will post in the next week and edit this post with those links.
- Sweet Potato Corn Cakes with Chipotle Lime Crema (recipe forthcoming on Julip Made)
- Prosciutto Wrapped Figs stuffed with Roquefort Cheese (recipe below)
- Roasted Tomato and Red Pepper Soup with Basil Oil and Crostini
- Eggplant, Feta Meatballs with Lemon Tzatziki
- Country Chicken Pate with Mushrooms and Sage
- Cheese Board with Nuts, Honey, and Fig Jam
- Cardamom Apple Pie with Fleur de Sel Caramel (recipe forthcoming on Julip Made)
- Sparkling Ginger Pear Punch (recipe forthcoming on Julip Made)
Prosciutto Wrapped Figs stuffed with Roquefort Cheese
- figs (green or red) 20
- 8 ounces prosciutto thinly sliced
- large wedge (8 ounces Roquefort cheese), chopped into little pieces
- pine nuts
- aged balsamic for drizzling
- Preheat oven to 400 degrees Fahrenheit. Wash figs and gently dry. Cut off the steps and score down center in both directions to make an x in the middle.
- Stuff figs with small piece of Roquefort and a few thyme leaves.
- Wrapped stuffed fig with a piece of prosciutto. Pin with a toothpick.
- Place a piece of foil on a baking sheet and place figs on top evenly spaced at least 1 1/2 inches apart.
- Drizzle balsamic over top each fig and sprinkle with pine nuts.
- Place in oven and bake for 8-10 minutes or until prosciutto is crispy, figs are lightly browned, and pine nuts are toasted.