Crispy Prosciutto-Blue Cheese-Dried Fig- Kettle Corn

This recipe was provided by: Gloria Ferrer

This glorious appetizer from Laurie Figone, a Los Angeles Glorious Bites 2016 Semi-Finalists, pairs perfectly with Sonoma Brut sparkling wine. The crispy prosciutto, 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. Niman Ranch prosciutto

4 oz. white chocolate chips

3 oz. blue cheese

Cooking Instructions

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 a 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 prosciutto. Serve.

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