Sweet delicious figs, filled with a spoon of creamy mascarpone, a drizzle of honey, a sprinkle of chopped pecans, all wrapped in prosciutto love.

It’s the savory, salty, sweet trifecta that pleases your palate!

If you follow us on Instagram and Facebook you may have seen the fresh fig mother-load score from a few days ago.

I received an anonymous tip (not really but that sounds cool). Actually a friend, who shall rename unnamed, told me about two glorious fig trees.

They are situated on what we’ll call public property and trust me when I say they are gigantic. Each tree is loaded with at least 1000 figs.

With a step stool in hand, we took to the trees.

It was clear by the number of overripe figs that no one was harvesting the fruit. And by the number of green figs, that we shall be enjoying fig dishes for weeks to come.

I’m sworn to secrecy on the location of said trees (but they are walking distance from my house).

Score!!

With this picture of figs, I asked you what you’d like to see me make. The recipe inspiration was amazing!!

Stuffed figs, prosciutto wrapped stuffed figs, fig pizza, figs on salad, fig cookies, fig jam…

I couldn’t wait to get to started! So here we are.

Stuffed Figs

• Take each fig and cut an ‘X’ in the top about halfway down
• Put about a teaspoon of mascarpone cheese in each one
• Wrap a half piece of prosciutto around them
• Then sprinkle with a tiny bit of flaky sea salt
• Drizzle with honey
• Sprinkle with chopped nuts
• Bake at 425 degrees F. for 10 minutes
• Enjoy!

These delectable bundles of figgy love make a wonderful appetizer. The honey with the nuts on top is the perfect finish. And the prosciutto does exactly what prosciutto does best….it makes everything taste better!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

All my best,
xo Libby

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Prosciutto Wrapped Mascarpone Stuffed Figs of Love

Sweet delicious figs, filled with a spoon of creamy mascarpone, a drizzle of honey, a sprinkle of chopped pecans, all wrapped in prosciutto love.

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 12 fresh ripe figs
• 6 slices prosciutto cut in half
• 1/4 cup mascarpone cheese
• 1/2 teaspoon flakey sea salt
• 3 Tablespoons honey
• 1/4 cup chopped walnuts or pecans
• garnish with fresh lemony thyme leaves optional

Instructions

• Preheat oven to 425 degrees.
• Trim the stems off the figs. Then cut an 'X' in the top of each one 1/2 way through, leaving the bottom in tact.
• Using a small spoon put a teaspoon of mascarpone in the center of each fig. Sprinkle with a tiny bit of flaky sea salt, then drizzle with honey a sprinkle with chopped nuts. Place stuffed figs in a baking dish.
• Bake for 10 minutes. Allow to rest for 5 minutes before serving. Garnish with fresh lemony thyme leaves (optional).

The post Prosciutto Wrapped Mascarpone Stuffed Figs of Love! appeared first on Lemony Thyme.

We’ve been on a cooking journey recreating classic restaurant dishes at home.

Saltimbocca is a traditional Italian dish prepared with either veal or chicken cutlets, layered with thinly sliced Prosciutto and fresh sage leaves, then pan seared in olive oil with a light wine sauce…..that literally melts in your mouth!

Or as I’ve discovered, per the definition of Saltimbocca, “jumps into your mouth.”

The Process

Even though Chicken Saltimbocca is very easy, with just a few simple steps, I wrote out the recipe for Nick to follow just to be sure I wasn’t underestimating the process.

He sailed through it and the results got the coveted RQ stamp of approval. RQ = Restaurant Quality

If there’s a shimmer of good that has come out of covid and living the quarantine-life, a renewed passion for cooking is near the top of our family’s list.

Don’t get me wrong, my love for cooking is rooted deep in my soul, however I must admit that cooking had taken a backseat for a good while.

So when we found ourselves home-bound we broke out cookbooks, new and old, and dove in. Talk about togetherness therapy – we had it going on.

Not all of our cooking was without incident (I’ve got a couple doozies to share) but 99.9% of it was deliciously fun!

I don’t think I really appreciated Prosciutto and how it can transform a dish until we visited Italy a couple years ago where it found it’s way onto many a cheese board and into so many classic dishes.

Yes, good quality Prosciutto can be a bit pricey, however thinly sliced as used in this recipe certainly stretches your dollar and is well worth it.

The rich flavors of this salty cured ham melt into the tender chicken, you will savor every bite. And fresh sage, well we’ve got a thing for each other :)

I hope you’ll recreate Chicken Saltimbocca at home with your family and if you do please leave us a comment below and tag us on Instagram.

All my best, Libby

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Chicken Saltimbocca

Chicken Saltimbocca is one of those recipes that I would argue tastes even better fresh from your skillet then served in a restaurant and is easily prepared at home.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

For the Chicken Saltimbocca

• 3 boneless, skinless chicken breasts about 1 1/2 ~ 2 lbs.
• 6 slices prosciutto thinly sliced
• 6 fresh sage leaves
• 1 cup flour
• 1 tsp. each salt & black pepper
• 1/4 cup olive oil

For the Mushroom Pan Sauce

• 10 ounces fresh mushrooms sliced
• 1 small shallot fine diced
• 2 garlic cloves minced
• 1/2 cup dry white wine
• 1 1/2 cups chicken broth
• 1 Tbl. butter
• 1 Tbl. fresh parsley & fresh sage finely chopped
• salt & pepper to taste

Instructions

For the Chicken Saltimbocca

• Cut the chicken breasts in half horizontally to make them thinner. One by one place between plastic wrap or parchment paper and pound gently to uniform 1/2" thickness.
• Press a slice of prosciutto to top of each piece of chicken, then place a sage leaf onto prosciutto.
• Mix flour, salt & pepper in a shallow bowl. Lightly dredge both sides of each chicken piece. Set aside.
• In a large skillet, heat olive oil over medium heat. Cook chicken in batches, prosciutto side down until browned, about 5 minutes, then flip and cook through. Remove to plate and cover with foil to keep warm while preparing mushroom pan sauce.

For the Mushroom Pan Sauce

• Using same skillet, saute mushrooms and shallot over medium heat until mushrooms are golden, then add garlic saute additional minute.
• Add white wine and deglaze pan, stir scrapping any brown bits. Allow to wine to cook down until almost gone, then add chicken stock and cook over high heat until it becomes a thin gravy. Finish with butter, parsley and sage. Season with salt and pepper to taste.
• To serve, remove pan from heat. Return chicken pieces to pan and spoon sauce over top. Serve on a platter family-style. Enjoy!!

The post Chicken Saltimbocca appeared first on Lemony Thyme.

A bright colorful summer salad made from simple ingredients. This salad is the perfect light meal or fresh-flavor side dish. It’s begging to be shared.

Summer Salads are a thing you know. Their pictures are gracing the covers of magazines at the grocery store checkout line. Social media newsfeeds are bursting with inspiration. Backyard picnic tables have come to life with these gorgeous edible artworks.

This Asparagus & Melon Salad was built around crispy Prosciutto. Crispy Prosciutto is simply achieved by baking at 400 degrees for 10-12 minutes. The prosciutto adds a delicate salty crunch, yet melt in your mouth, bacon-like happiness.

As I recall growing up, every cocktail party my mom would host included cantaloupe wrapped in prosciutto. The sweet and salty flavors are fabulous together.

Melons and corn are so fresh and flavorful this time of year. Making them a natural addition to our Asparagus & Melon Salad with Crispy Prosciutto.

Add fresh basil, fresh mozzarella, and a generous drizzle of basil vinaigrette and you’ve got a party on the platter. Every bite of this salad is literally bursting with flavor.

Our fresh herb gardens are doing quite well this summer. I’m happy to say the basil is thriving and begged to be included in this salad. We have become obsessed with this basil vinaigrette recipe from What’s Gaby Cooking. It has made it’s way onto many a salad, we’ve tossed it with roasted veggies, and stirred it into rice. It’s bright flavor is addicting and perfect with our Asparagus & Melon Salad with Crispy Prosciutto!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Asparagus & Melon Salad {with Crispy Prosciutto}

A bright colorful summer salad is the perfect light meal or fresh-flavor side dish begging to be shared.

Course Salad

Cook Time 15 minutes minutes

Servings 4

Ingredients

For the Salad

• 1 cantaloupe scoop into balls using small ice cream scoop
• 1 bunch fresh asparagus ends trimmed
• 2 ears raw corn on the cob kernels
• 8 slices good quality prosciutto
• 1 large ball fresh mozzarella

For the Basil Vinaigrette

• 2 cups fresh basil leaves tightly packed
• 1 small shallot chopped
• 1 clove garlic
• 2 Tbl red wine vinegar
• 1/2 cup olive oil
• 1 pinch red pepper flakes
• 1/2 tsp salt

Instructions

For the Basil Vinaigrette

• Combine all ingredients in a food processor or blender and blend for one minute. Reserve. Unused dressing can be stored in refrigerator for up to 5 days.

For the Salad

• Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Place prosciutto slices in circles about 1" apart, turning edges under slightly to prevent burning. Baked for 10-12 minutes until golden brown. Cool on a rack.
• Meanwhile, bring a large saute pan of water to a boil, add trimmed asparagus and blanch for 1 minute. Remove and place in bowl of ice water to stop cooking. Drain and reserve.
• To plate, arrange melon, blanched asparagus, raw corn kernels, pieces of fresh mozzarella and crispy prosciutto on a large platter. Generously drizzle with basil vinaigrette and fresh basil leaves. Enjoy!

The post Asparagus & Melon Salad {with Crispy Prosciutto} appeared first on Lemony Thyme.