Ingredients
• 4 thin slices prosciutto
• 1 tsp olive oil
• 1 Tbsp maple syrup
• 1 Tbsp finely chopped flat-leaf parsley leaves
Stuffing
• 1 tsp olive oil
• 4 rashers rindless shortcut bacon, thinly sliced
• 4 slices (about 180g) day-old sourdough bread, crusts removed, torn
• ½ red onion, chopped
• 2 cloves garlic, crushed
• 6 sprigs thyme, leaves picked
• ¼ cup pistachios, chopped
• 5 soft and juicy dried figs, roughly chopped
• 1 Tbsp wholegrain mustard
• 50g chilled butter, chopped
Method
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To make stuffing, heat oil in a frying pan over a medium-high heat. Add bacon and cook, stirring occasionally, for 4-5 minutes or until golden brown. Drain on paper towel. Set aside for 10 minutes to cool.
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Put bread in a food processor and process until coarse crumbs form. Add onion, garlic, thyme, pistachio, fig, mustard, butter and bacon. Process until well combined.
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Preheat oven to 180°C. Line an oven tray with baking paper. Cut each slice of prosciutto lengthways into 3 evenly sized strips to make 12 strips in total.
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Roll 2 Tbsp of the stuffing mixture into a ball. Repeat with remaining mixture to make 12 balls in total. Wrap each stuffing ball tightly with 1 piece of the prosciutto. Arrange balls on prepared tray. Cook for 20 minutes or until prosciutto begins to brown.
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Meanwhile, combine oil, syrup and parsley in a bowl.
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Spoon syrup mixture over stuffing balls and cook for a further 10 minutes or until golden. Transfer to a large serving plate. Serve.