---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Prosciutto And Fig Handrolls
  Categories: Appetizers, Fruits, Ham, Mushrooms, On the gril
       Yield: 1 servings
  
  
     1 1/2 ts balsamic vinegar
     1 1/2 ts olive oil
   :          salt and freshly ground
   :          black pepper
         6 lg slices (9x13) prosciutto
         6    arugula leaves, rinshed --
   :          patted dry
         2 oz (1/2 pkg.) daikon sprouts or
   :          bean sprouts -- rinsed/patt
         3    fresh figs (Black Mission),in
   :          thin strips -- (18  total)
         1 md grilled portabello mushroom
   :          in 6 strips
   
   In a small bowl, whisk together the balsamic vinegar
   and olive oil. Season with salt and pepper. Lay 1
   slice of prosciutto flat on your work surface with a
   long edge facing you. Place an arugula leaf and some
   daikon sprouts on the lefthand side of the prosciutto.
   They should stick out over the top edge of the
   prosciutto by about 1 inch. Lay 3 fig strips and a
   mushroom slice on the sprouts. Sprinkle with some of
   the balsamic vinaigrette and roll up the prosciutto
   into a cone. Repeat with the remaining ingredients.
   Arrange the handrolls on a serving platter and serve
   at once. Serves 6. Note: To grill or broil portobello
   mushrooms, cut off and discard the stem, brush the cap
   all over with olive oil, and place on a grill over
   prepared coals or under a preheated broiler. Grill or
   broil the cap for 5 minutes on each side.
   
   Recipe By     : MSBello
  
 -----

Plain Text Version of This Recipe for Printing or Saving