Recipe: Prosciutto Roasted Figs
I love hors d’oeuvres but most recipes for them are a bit too involved for the home cook. They require an unrealistic amount of preparation and have to be served right away and the ones that don’t are just a little bit dull. This recipe comes from Tyler Florence. The combination of warm figs, melted blue cheese, salty, velvety prosciutto and sweet honey are guaranteed to wow your guests.
And although the flavor combination is beautifully sophisticated, the best thing about this spectacular nibblie is how easy it is to prepare and that it can all be done in advance. It’s great alongside some crostini smeared with goat cheese and topped with tapenade, a wedge of Manchego, a bowl of almonds and a glass of wine.
Proscuitto Roasted Figs
Serves 10 or so
30 ripe figs
1 small wedge of Blue Cheese cut into small chunks about the size of a raisin
10 slices of Proscuitto, each cut into 3 pieces, lengthwise
2 tablespoons honey
a couple grindings of fresh cracked pepper
With a small knife, make a vertical slit in the side of each fig. Gently wedge in the piece of cheese and squeeze shut. Next wrap each fig with the slice of prosciutto. The figs can be prepared a day or so in advance and stored in the refrigerator, covered in cling film.
When your guests arrive, preheat the oven to 400º F and remove the figs from the refrigerator. Place the figs on a baking sheet and roast in the oven for 12 to 15 minutes, until the figs are warm, the cheese is soft and the prosciutto has sort melted onto and enveloped the fig. Drizzle with the honey and grind over the black pepper. Place the figs on a platter and serve immediately. It’s fantastic when the figs are still warm from the oven, but it’s just as delicious at room temperature.