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Woodland Hills
Hipcooks Newsletter

Newsletter for: February 2, 2012

Hipcooks counts the ways, Feb 2 Recipe: Fig, Goat Cheese and Prosciutto Bruschetta

OK, it is really this easy: take yourself to the Farmer's Market, Trader Joes or your neighbor's backyard and pick up some of fresh figs. Nothing yummier than a ripe purple fig. Almost. No fresh figs in Feb? Don't cry - reconstiture dried ones in 1/2 water, 1/2 cognac or brandy. Now, buy some rosemary sourdough bread, or whatever you fancy. A pack of Prosciutto. Are you running low on extra-virgin olive oil? Better get some. For good measure, you'll need a log of goat's cheese. Do you (or better yet, your neighbor) have some rosemary in the garden? Most likely. Good, grab a pinch. I assume you already have garlic, since you are a Hipcook, right?

Cut a couple of thin slices of bread and flick in the toaster and toast. Excellent, you are a pro. Take the bread out of the toaster and rub the garlic clove on top of it, just once or twice. Bring the bread to you nose - see why you did that? Drizzle ever so lightly with the olive oil. Add a slice or two of prosciutto. (I tear the prosciutto into little pieces.) Cut some figs in half or quarters and plop on the bread. Dot lovingly with goat cheese. (If you are feeling very sneaky, at this point you will pop the whole thing in you toaster oven under "broil" for half a minute to melt and brown the cheese.) Put on a plate, sprinkle with chopped rosemary, drizzle with a little more olive oil - a light touch!. Feed 2 ur sweetT