Prosciutto Wrapped Figs
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.
Prosciutto Wrapped Figs
ingredients
12-15 fresh figs
8 ounces, prosciutto, thinly sliced
2 tablespoons coconut nectar
1 teaspoon allspice
fresh basil
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.
