Recipe created by 2016 Glorious Bites Semi-finalist: Laurie Figone
This glorious appetizer from Laurie Figone, one of our Los Angeles Glorious Bites 2016 Semi-Finalists, pairs perfectly with our Sonoma Brut sparkling wine. The crispy proscuitto, bleu cheese, dried fig and chocolate, over kettle corn is a brilliant combination of salty, sweet, and savory. The bold flavors from the kettle corn combined with the bright acidity of the wine make for an amazing pairing.
3 TBSP. canola oil
1/2 cup corn kernels
1/4 cup granulated sugar
1 tsp. smoked cherry wood salt
1/2 cup dried black mission figs, chopped small
3 oz. prosciutto
4 oz. white chocolate chips
3 oz. blue cheese
Add oil to a heavy bottomed 4 quart pot with lid. Add three of the kernels to the oil; heat pot to medium-high. When the kernels pop, immediately add remaining kernels, sugar and salt; stir well. Cover pot with lid. Shake the pot occasionally as the popcorn starts to pop, then more frequently as the popping increases. Note: You may need to adjust the heat; keep it just warm enough to pop the corn without burning it. It should take approx. 4 minutes.
Spread popped corn on a 13 x 18 sheet pan. Top with chopped figs.
Place prosciutto in a single layer on paper towel lined dinner plate. Cover with another paper towel. Cook in the microwave 3-4 minutes; just until crispy. Remove and crumble prosciutto. Set aside.
In a small microwave safe bowl add white chocolate and blue cheese. Heat in microwave for 30 seconds. Stir until chocolate is completely melted. Drizzle over popped kettle corn and figs. Sprinkle evenly with crumbled proscuitto. Serve.