This is one of my favorite new taste sensations, inspired by a specialty sandwich I was served at River City Deli on Chattanooga's North Shore. It was served up by a gentleman whom I would classify as a New Jersey Italian. Because I like NJ Italians, I thought perhaps my psyche persuaded my tastebuds of the merits of this combination. I was wrong. This is truly a marriage of soulmates...the sweetness of fig, the saltiness of prosciutto, and the tang of balsamic. Perfecto.
The Mike & Molly
named for the young whipper-snappers who persuaded us to enter the dive
Fig Jam
24 dried mission figs stems removed
1 c water
1 c sugar
1/4 c port
Place the ingredients above into a small pot and bring to a boil over Med-High heat. Boil for 5 minutes. Remove from heat and cool before blending in a food processor until the consistency of thick, seeded jam.
Balsamic-Port Reduction
1/2 c. balsamic vinegar
1/2 c. ruby port
Bring to boil over High heat; boil until liquid is reduced by at least half, and mixture is slightly thickened.
For each sandwich, you'll need:
1 XL croissant
2 large slices prosciutto
2 slices fresh mozzarella
Few slices red onion
Fig Jam
Balsamic-Port Reduction
Brush inside of croissant - both halves - with the balsamic reduction. Place prosciutto on one half and mozzarella and onion on the other half. Broil on high for 3-5 minutes, until cheese is slightly melted. Watch carefully so that croissant edges don't burn.
Remove from oven. Spread with Fig Jam. Prepare to be addicted.
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