{"id":842,"date":"2019-06-05T14:17:04","date_gmt":"2019-06-05T18:17:04","guid":{"rendered":"https:\/\/www.mielnature.com\/?p=842"},"modified":"2019-06-05T14:17:04","modified_gmt":"2019-06-05T18:17:04","slug":"croutons-with-ricotta-figs-and-honey","status":"publish","type":"post","link":"https:\/\/www.mielnature.com\/en\/croutons-with-ricotta-figs-and-honey\/","title":{"rendered":"Croutons with ricotta, figs and honey"},"content":{"rendered":"

Good recipe with our meads: Le Chevalier, Fra\u00eecheur d’\u00e9t\u00e9 and Cuv\u00e9e de Melocheville. <\/strong><\/p>\n

Preparation: 20 minutes
\nCooking: 1 h 45
\nServings: 36 appetizers <\/strong><\/p>\n

Source:\u202fwww.saq.com<\/a><\/p>\n

INGREDIENTS :<\/h2>\n
    \n
  • 300 ml (1 1\/4 cups) water<\/li>\n
  • 1 Earl Grey tea bag<\/li>\n
  • 375 ml (1 1\/2 cups) dried figs<\/li>\n
  • 30 ml (2 tbsp.) grapeseed oil<\/li>\n
  • 1 small onion, minced<\/li>\n
  • 100 ml (2\/5 cup) honey<\/li>\n
  • 200 ml (4\/5 cup) sherry vinegar<\/li>\n
  • 2 cloves<\/li>\n
  • 2,5 ml (1\/2 tsp.) ground ginger<\/li>\n
  • 1 ml (1\/4 tsp.) ground nutmeg<\/li>\n
  • Salt and freshly ground black pepper<\/li>\n
  • 1 or half a load of nut bread (or other bread)<\/li>\n
  • 286 ml ( 1 1\/4 cups) ricotta cheese<\/li>\n
  • 9 fresh figs<\/li>\n
  • 400g (13 oz.) prosciutto, thinly sliced<\/li>\n
  • A few baby arugula leaves<\/li>\n<\/ul>\n

    DIRECTIONS:<\/h3>\n

    Chutney<\/strong><\/p>\n

      \n
    1. Bring the water to a boil in a saucepan. Turn off the heat.<\/li>\n
    2. Add the tea bag and infuse for 2 minutes.<\/li>\n
    3. Remove the tea bag and add the dried figs.<\/li>\n
    4. Soak the figs for about 15 minutes.<\/li>\n
    5. Remove and set aside to cool. Reserve the water.<\/li>\n
    6. Cut the figs into 1 cm (1\/3 in.) pieces and reserve.<\/li>\n
    7. In a saucepan, heat the oil over medium heat.<\/li>\n
    8. Cook the onion for 3 to 4 minutes.<\/li>\n
    9. Add 45 ml (3 tbsp.) of the reserved water and cook for 10 minutes.<\/li>\n
    10. Add the honey, vinegar, cloves, ginger, nutmeg, salt and pepper.<\/li>\n
    11. Cook over very low heat for 1 hour 30 minutes, stirring occasionally.<\/li>\n
    12. Set aside to cool.<\/li>\n<\/ol>\n

      Croutons<\/strong><\/p>\n

        \n
      1. Preheat the oven to 200\u00b0C (400\u00b0F).<\/li>\n
      2. Cut the bread into 1 cm (1\/3 in.) slices.<\/li>\n
      3. Place the bread on a baking sheet and toast in the oven for 1 to 2 minutes on each side.<\/li>\n
      4. Set aside to cool.<\/li>\n<\/ol>\n

        Assembly<\/strong><\/p>\n

          \n
        1. Place the ricotta cheese in a bowl.<\/li>\n
        2. Add the cooled chutney and mix well.<\/li>\n
        3. Taste and adjust the seasoning. Set aside.<\/li>\n
        4. Cut the fresh figs into quarters.<\/li>\n
        5. Cut the prosciutto slices in half lengthwise.<\/li>\n
        6. Wrap each piece of fig with the prosciutto.<\/li>\n
        7. Place 1 or 2 arugula leaves on each crouton.<\/li>\n
        8. Add a small amount of the ricotta and chutney mixture.<\/li>\n
        9. Garnish with the fig quarters wrapped in prosciutto.<\/li>\n
        10. Serve the croutons at cocktail hour.<\/li>\n<\/ol>\n

          TIP: You can make the bread slices any shape you desire by using a cookie cutter.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

          Good recipe with our meads: Le Chevalier, Fra\u00eecheur d’\u00e9t\u00e9 and Cuv\u00e9e de Melocheville. Preparation: 20 minutes Cooking: 1 h 45 Servings: 36 appetizers Source:\u202fwww.saq.com INGREDIENTS : 300 ml (1 1\/4 cups) water 1 Earl Grey tea bag 375 ml (1 1\/2 cups) dried figs 30 ml (2 tbsp.) grapeseed oil 1 small onion, minced 100 […]\n","protected":false},"author":2,"featured_media":688,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-842","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/www.mielnature.com\/wp-content\/uploads\/2019\/02\/recette-5_1.jpg","_links":{"self":[{"href":"https:\/\/www.mielnature.com\/en\/wp-json\/wp\/v2\/posts\/842","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mielnature.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mielnature.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mielnature.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mielnature.com\/en\/wp-json\/wp\/v2\/comments?post=842"}],"version-history":[{"count":1,"href":"https:\/\/www.mielnature.com\/en\/wp-json\/wp\/v2\/posts\/842\/revisions"}],"predecessor-version":[{"id":843,"href":"https:\/\/www.mielnature.com\/en\/wp-json\/wp\/v2\/posts\/842\/revisions\/843"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mielnature.com\/en\/wp-json\/wp\/v2\/media\/688"}],"wp:attachment":[{"href":"https:\/\/www.mielnature.com\/en\/wp-json\/wp\/v2\/media?parent=842"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mielnature.com\/en\/wp-json\/wp\/v2\/categories?post=842"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mielnature.com\/en\/wp-json\/wp\/v2\/tags?post=842"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}