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| Prosciutto and Port Fig Butter Tea Sandwiches |
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| Ingredients: |
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| 3 oz. of port-fig butter (see
below) |
12 1/4 inches of slice of bread |
| 3 oz. of thinly sliced prosciutto |
Some baby lettuce |
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| Procedures: |
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- Generously butter all of the slices of bread. Place the
baby lettuce, then the prosciutto in an even layer over
6 of the bread slices. Top each with a second slice of bread,
butter-side down. Trim the crusts. Cut each sandwich into
4 squares and serve.
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| Port-Fig Butter |
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| Ingredients: |
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| 4 large dried figs |
3 T. of port wine
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| 8 T. of unsalted butter, at room
temperature |
| 1/2 t. of salt |
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| Procedures: |
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- Chop the figs finely; transfer the figs to a small bowl.
Set aside.
- Heat the port in a small saucepan for about 1 minute to
warm. Pour the port over the figs. Let soak until the pot
is absorbed.
- Place the butter in the bowl of the food processor. Add
the figs and salt. Mix well until no chunks of butter remaining.
- Transfer the butter mixture toa sheet of wax paper. Roll
into a 1-inch-wide log. Refrigerate until ready to use.
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