4 thin slices prosciutto
1 tbsp olive oil
1 Tbsp maple syrup
1 Tbsp finely chopped flat-leaf parsley leaves
1 tsp olive oil
4 rashers rindless shortcut bacon, thinly sliced
4 slices (about 180 g) 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
50 g chilled butter, chopped
- 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.
- 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.
- 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.
- 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.
- Meanwhile, combine oil, syrup and parsley in a bowl.
- Spoon syrup mixture over stuffing balls and cook for a further 10 minutes or until golden. Transfer to a large serving plate. Serve.