Prosciutto Wrapped Figs

fig
cut fig

Figs are a sweet treat by themselves but when you bake them, they get sweeter & their flavor becomes more intense.  Add prosciutto & you have a winning combination of flavor.

Fresh figs are in season from about June - October.  Picking a good fig isn't difficult but there are a couple of things to keep in mind.  Perfectly ripe figs should be a little bit soft to the touch.   Even if the skin of the fig looks a bit wrinkled it's still good as long as there is nothing oozing or leaking out of the fig because this would indicate that it is over-ripe & it will not be good. Alternatively, a fig that is firm & shiny hasn't ripened enough & will be bitter.  A day in a brown paper bag would resolve this.   Figs don't last long, so you will need to make them within a day or so of buying them.

While there are different varieties of figs, there are only subtle differences in their flavor & texture, so don't fret too much over the type of fig you can find.  I used Black Mission Figs because it was what was available at my grocery store. 

This dish makes an amazing appetizer or a savory dessert.  It would also be a great addition to a delicate salad.  

 
figs on plate 2
 

Prosciutto Wrapped Figs

ingredients

12-15 fresh figs

8 ounces, prosciutto, thinly sliced

2 tablespoons coconut nectar

1 teaspoon allspice

garnish with: fresh basil & balsamic reduction

optional garnish: organic goat cheese crumbles

directions

preheat oven to 400

gently wash & dry figs & cut off ends as close as possible, then cut in half.

line a baking sheet with parchment paper & place the figs 1-2" apart

wrap a thin strip of prosciutto around each fig half, making sure it is long enough around to stay in place.

in a small bowl, whisk together the coconut nectar & allspice & drizzle on the tops of the prosciutto wrapped figs.

bake 8-10 minutes, until the tops are nicely browned & the prosciutto is looking crisp.

immediately place on a serving platter & drizzle with balsamic reduction & chopped basil leaves.  add goat cheese if desired.

sauce
fig up close

Love, Cara