You would know by now I am fig obsessed, just like I am anchovy obsessed – but I tend to hide my anchovies and use them for their salty flavour. With figs it is different – they are very much the hero of whatever ‘fig’ dish I seem to make, whether it be a salad or a cheesecake – there is beauty in their sensual little forms.
And where do I begin with this gorgeous combination of flavours? It’s an obvious one and a much loved one. With figs resplendid in their sweet earthiness, paired with a creamy goats cheese and a crisped, salty proscuitto – a true taste sensation.
I tend to make these when we have people over for ‘drinks’. Drinks can mean a number of things in our household – from a quick beer through to a night long event of good wine and conversation (and maybe a little dancing if the mood is right). So it’s always nice to have some substantial nibbles prepared. Consider them a light tapas.
Ingredients
16 small – medium sized figs(ripe but not overly)
4 ounces parma proscuitto, sliced thinly (around 8 slices)
4 ounces goats cheese
1 tablespoon olive oil
freshly ground black pepper
Preheat your oven to 180/350.
Cut the figs crosswise from the top, two thirds of the way down the fruit and gently separate the quarters to create an opening.
Divide the goats cheese into 16 peices and place into the opening in the fig, then halve the prosciutto lengthwise and wrap each stuffed fig with slice of prosciutto.
Arrange figs in a baking pan and drizzle lightly with olive oil. Bake in oven until prosciutto begins to crisp and cheese is slightly coloured, about 20 – 25 minutes. Remove from the oven, grind a little black pepper over and serve.
Notes: there are many variations on this little number – some of the better ones include a drizzle of honey and few sprigs of rosemary. I like mine as is – I think the flavours of the ingredients compliment each other beautifully and don’t need any further enhancement.
© 2011, Michelle. All rights reserved.
