Friday, May 24, 2013

Prociutto with Fig-Port Wine Butter Tea Sandwiches

This is part of the "An Afternoon Tea Gathering" post.

This recipe came from which linked to a Taiwanese Association website.  After all my failures with online random recipes, I was weary about this one.  But at least there really isn't much cooking involved, so it can't go all too wrong.

Prociutto with Fig-Port Wine Butter Tea Sandwiches
Adapted from

40 thinly sliced prociutto
20 slices of sandwich bread
8 dried figs
6 tbsp of port wine
196g of unsalted butter
1 tsp of salt

1. Chop the figs finely in a food processor.

2. Heat the port in a small saucepan for about 1 minute to warm. Pour the port over the figs. Let soak until the port is absorbed.

3. Place the butter in the bowl of the food processor. Add salt. Mix well until no chunks of butter remaining.

4. Transfer the butter mixture to a bowl, let stand at room temperature to reach a spreadable consistency.

5. Take two slices of bread and cut it diagonally, or alternately, use a sandwich cutter.
6. Spread the butter mixture on both sides of bread
7. Lay a slice of prociutto onto the bread in a loose ribbon like manner.
4 little pieces like this from a slice of bread
Use only 1/4 of a slice of prociutto
I had plenty of leftover fig butter, it was so good that I actually asked Mr. Meow to get more prosciutto so I can finish it off.  It nicely offsets the saltiness of the prosciutto.

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