Wednesday, October 30, 2013

Herb and Honey Goat Cheese Tart with Fig Preserves and Prosciutto di Parma


Recently I was contacted by the lovely people at Legends from Europe to try my hand at creating a dish that would highlight one of their deliciously high quality products. I jumped at the chance and was very excited to find out that my assigned ingredient was Prosciutto di Parma.
I mean, really, who doesn't love Prosciutto di Parma?!
I decided to make a delicious appetizer that would be perfect for the upcoming holiday season. It's delicious, impressive and totally easy and quick to make.

The sweet fig, creamy goat cheese and flaky pie crust make the salty deliciousness of the Prosciutto di Parma really shine!
Herb and Honey Goat Cheese Tart with Fig Preserves and Prosciutto di Parma
1 good quality, refrigerated prepared pie crust
4 ounces room temperature goat cheese
1 Tablespoon honey
1 1/2 teaspoon fresh lemon thyme, minced
1/4 teaspoon black pepper
1 clove garlic, finely minced
2 Tablespoons fig preserves
4 ounces thinly sliced Prosciutto di Parma
1 Tablespoon flat leaf parsley, chopped
First, pre heat your oven to 425 degrees. Unroll your pie crust onto a baking stone or cookie sheet. In a small mixing bowl combine the goat cheese, honey, lemon thyme, black pepper and garlic.
If you don't have lemon thyme, traditional thyme is a perfectly fine substitute. I just happen to have a gorgeous lemon thyme plant growing in my garden so that's what I cut today!
Spread the goat cheese mixture over the pie crust evenly and then place dabs of the fig preserves sporadically throughout.
Bake for 13-15 minutes or until the crust and cheese is nicely browned
Once the crust is done layer the Prosciutto di Parma on top and sprinkle with parsley
Slice and serve.
The great thing about this tart is that it is equally good warm fresh from the oven, or cooled to room temperature. If it lasts long enough to come to room temperature that is....

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