Prosciutto Wrapped Figs

Today is the halfway point of this project. 183 down and 183 to go. Fortunately, the next week should not be too difficult. I just went to the farmer’s market and I am slopping over with summer freshness and new ideas.

The first piece of good news is that figs are finally in season. My neighbor’s tree is not yet ripe, but the trees of the farmers somewhere a little warmer than here certainly are. They are plump and juicy and nearly too ripe. Find some or bookmark these pages for when you do find some as I will probably be featuring them for a few days.

Today is a recipe that I have been waiting all year to share. My friend Kirk taught me how to do this. He serves his with a gorgonzola sauce. I prefer mine with a light drizzle of good balsamic vinegar.

You also need to find a good purveyor of prosciutto. Every town and city has an Italian deli and now must groceries even carry imported prosciutto. Find the best you can and have it sliced thin enough to practically see through.I once stood in line at my favorite Italian deli and commented to the woman in front of me that “Seems like a long line for a 1/4 pound of prosciutto.” She replied, “Then you should buy a pound!”

Make as many as you would like

Ingredients

  • Fresh Figs
  • Prosciutto, thinly sliced
  • Olive Oil
  • Balsamic Vinegar

Tools

  • Sauté Pan
  • Chef’s Knife
  • Toothpicks
  1. Wash, pat dry and cut the stem end off of the figs. 
  2. Wrap a single layer of really good prosciutto around the fig and hold in place by skewering with toothpick, all the way through at an angle.
  3. Heat a little olive oil in a pan (about a tablespoon).
  4. Place three or four in the hot pan over medium heat. Cook each side until slightly crispy.
  5. Drizzle lightly with good balsamic vinegar. You could also use a reduction or guild the lilly and go for the gorgonzola sauce which is just equal parts gorgonzola and cream heated together. Don’t make it fancy or use too much. The star needs to be the fig.

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