It is that time of year when everyone seems to be spending more time on the patio or deck enjoying a glass of wine and dining alfresco or what we like to call “Patio Delights.”  It certainly is a past time that we enjoy very much.  It is also a wonderful opportunity to share appetizers with friends and family.

I had the pleasure of teaching a course at Vom Fas Oils, Vinegars and Spices in Kelowna using their wonderful products.   My teaching challenge was to create recipes using whatever Vom Fas Oils, Vinegars and Spices that I wanted – creating a menu for my Patio Delights course was fun!

It went something like this:

“Patio Delights by Urb’n’Spice”

by

Denise Paré-Watson – Urb’n’Spice Chef/Pastry Chef

Menu

Ginger Mint Lemon Iced Tea

Raspberry-Pomegranate Mint Spritzer

Fig, Arugula and Prosciutto Appetizer

“Baked” Herbed Feta (served with garlic-kissed crostini)

Spicy Star Apple Balsamic Chicken Bites and dipping sauce

Quince Balsamic Vanilla Bean Sabayon with Seasonal Fruit and Berries

It was a lively and fast-paced evening where everyone enjoyed the two refreshing beverages, three appetizers and finally, to complete our evening, a seasonal fruit cup with sabayon.  So. Much. Fun!

Here is one of the appetizers for you to try:

Patio Delights:

Fig, Arugula and Prosciutto Appetizer

INGREDIENTS:

• 4 oz. of cream cheese or mascarpone cheese
• 1 lemon, zest only
• A few drops of VOM FASS Honey Balsamic or Fig-Chili Balsamic Cream (or your own favourite balsamic)
• VOM FASS Fleur de Sel to taste
• VOM FASS freshly ground Pepper Mix to taste

To Assemble:

• 12 slices of prosciutto
• Baby Arugula or baby spinach/arugula mix
• Fresh Figs, sliced (about 2)

Garnish: a drizzle of VOM FASS Fig-Chili Balsam Cream or Honey Balsam

METHOD:

• Mix the cream cheese with lemon zest, fleur de sel and pepper to taste.
• Add a few drops of VOM FASS Fig-Chili Balsamic Cream or Honey Balsamic and mix to a smooth spreadable consistency
• Spread the mixture thinly and evenly on the slices of prosciutto
• Top the mixture with a few leaves of arugula or spinach/arugula leaves
• Lay a slice or two of fig on top of the arugula leaves
• Roll up tightly into a cylinder, then place on a plate and refrigerate, covered in the refrigerator for a few hours.
• Cut the Prosciutto bites in half or into thirds, depending on how large the rolls are. Place them cut side down on a white presentation platter.
• Drizzle a drop or two VOM FASS Fig-Chili Balsamic Cream on top of the rolls, and a twist of freshly ground VOM FASS Tellicherry pepper or VOM FASS Pepper Mix. Serve and enjoy!

NOTES: If fresh figs are not available, an excellent substitute is fresh or poached pears

Here are a few photos that were taken during our “Patio Delights” course.

“Baked” Herbed Feta (serve with garlic-kissed crostini)

Spicy Star Apple Balsamic Chicken Bites and dipping sauce:

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Reductions
• The Simple Spatula
  __________ 

You Might Also Like:

Pistachio Chicken Pastry Puffs

Bacon Cheese Potato Cups

Potlatch Salmon Appetizers

If you give this Fig and Proscuitto Appetizer a try, please come back and leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

 

Denise Paré-Watson

The Urbnspice Chef

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