{"id":1493,"date":"2009-12-07T00:23:41","date_gmt":"2009-12-07T07:23:41","guid":{"rendered":"http:\/\/marialiberati.com\/?p=1493"},"modified":"2009-12-07T00:23:41","modified_gmt":"2009-12-07T07:23:41","slug":"holiday-roasted-fig-salad-holiday-gift-guide","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2009\/12\/07\/holiday-roasted-fig-salad-holiday-gift-guide\/","title":{"rendered":"Holiday Roasted Fig Salad & Holiday Gift Guide"},"content":{"rendered":"

\"HGG-fig
\ncopyright 2009, art of living,PrimaMedia, Inc.
\nThe Holiday Season is in full blast , especially \u00a0now that much of the US got their first dose of\u00a0 Holiday snow this weekend. Here is a perfect recipe for a Holiday appetizer or light course for a brunch or light dinner. Special thanks goes to Fred Cohen a culinary student at J & A Culinary Arts school in Philadelphia for coming up with this Holiday recipe using Tuscan Picnic Spice Blend<\/a>
\nThe 2009\u00a0Holiday Gift Guide has 27 pages full of our Best of 2009 Products selected for their artisan quality and the experience they provide for the consumer. See it here:
\n\u00a0\"holiday
\nHoliday Gift Guide 2009<\/strong>
\nhttp:\/\/content.yudu.com\/Library\/A1jim0\/HolidayGiftGuide2009\/resources\/index.htm?referrerUrl=<\/a><\/strong>
\n\u00a0
\n*Roasted Fig Salad with Crispy Prosciutto and\u00a0Parmigiana cheese (served with
\na Tuscan spiced crouton and reduced balsamic dressing)*<\/strong>*Dressing*:* *
\nServes 6:
\n1\/2 c balsamic vinegar reduced by half to make 1\/4 cup of \u00a0balsamic syrup
\n2 t chopped parsley
\n3 T extra-virgin olive oil (check out our selections of\u00a0 olive oil in the Holiday Gift Guide)
\n1\/2 – 1 t dijon mustard
\nSalt \u00a0& Pepper\u00a0\u00a0to \u00a0taste
\n\u00a0
\n*Figs*:
\nBlack figs sliced in half lengthwise
\nCoarse Sea Salt
\nExtra Virgin Olive Oil
\nA sprinkle of sugar
\n*Other:
\nSalad Greens
\nCrusty Loaf Bread
\nShaved parmigiano-Reggiano cheese
\n2 tsps Tuscan Picnic Spice Blend\u00a0<\/a>
\nProscuitto slices cut into \u00a0julienne strips
\n*Directions*:
\n-Combine the reduced balsamic \u00a0syrup with the chopped parsley, olive oil, and dijon
\nmustard. Whisk until emulsified. Season with salt and pepper and hold to the
\nside.
\n-Slice thin slices of crusty loaf bread and brush with olive oil. Season
\nwith the Tuscan\u00a0Picnic \u00a0spice\u00a0blend\u00a0<\/a>and toast in the oven (or grill\/broil if
\ndesired) until toasted. For dryer croutons hold them in the oven (heat off)
\nuntil they cool.
\n-Lay the figs in a roasting pan and sprinkle with olive oil and the coarse
\nsalt. Roast in the oven at 375 degrees until cooked. If desired, sprinkle a
\nlittle bit of sugar onto the figs three – five minutes before the figs are
\ndone.
\n-Lay the prosciutto slices on a sheet pan and crisp in the oven, roughly 1 –
\n2 minutes.
\n-Gather the shaved cheese and assemble the salad. Lay the crouton on the
\nplate, topped with the salad tossed in the dressing. Lay the roasted figs on
\nthe side and top the greens with the prosciutto and then the shaved cheese.
\nFor garnish, paint some of the remaining balsamic syrup with a spoon on the
\nside of the plate.
\nForm more recipes get your copy of The Basic Art of Italian Cooking:Holidays & Special Occasions<\/a>– winner of the Gourmand World Cookbook Awards as Best Italian Cuisine Book in America in 2009. Thanks for all those that voted for the book and have purchased copies of the book and have been ‘spreading the word’.
\nHope to see you on December 12th at the Franklin Township Library at 12 noon for a Holiday book signing and cooking demo!<\/p>\n","protected":false},"excerpt":{"rendered":"

copyright 2009, art of living,PrimaMedia, Inc. The Holiday Season is in full blast , especially \u00a0now that much of the US got their first dose of\u00a0 Holiday snow this weekend.…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27,7,30,41,871,28,31,11,655,55,32,374,130],"tags":[69,264,6,351,716,229,427,71,275,9,271,100,126,102,222,20,12,872,79],"class_list":["post-1493","post","type-post","status-publish","format-standard","hentry","category-caro-diariodear-diary","category-cucina","category-cucina-povere","category-entertaining","category-holiday-gift-guide","category-holidays","category-la-dolce-vita","category-recipes","category-slow-food","category-special-occasions","category-the-mediterranean-diet","category-upcoming-appearances","category-upcoming-books","tag-abruzzo","tag-appetizers","tag-cheese","tag-chef","tag-condiments","tag-cook","tag-cookbook","tag-cooking","tag-figs","tag-food","tag-garlic","tag-holidays","tag-italian","tag-italy","tag-kitchen","tag-olive-oil","tag-recipes","tag-tuscan-picnic-spice-blend","tag-wine"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/1493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=1493"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/1493\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=1493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=1493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=1493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}