Figs remind me of my time spent living in France and visiting friend’s places there, where they are lucky enough to have fig trees growing in the garden. They have a subtle, sweet flavour and are perfect as either a starter or in a dessert.
This dish combines this delicious fruit with a great export from Italy: prosciutto (dry-cured, thinly sliced ham) and is perfect as a starter for a dinner party or for a date. I would serve 2 figs per person on a bed of rocket leaves – I didn’t have any to hand (I forgot to buy them), so not shown in the photos but trust me, it works!
The beauty of this recipe is that is can be prepared in advance and then set in the fridge for several hours until you’re ready to cook it.
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients (per person):
- 2 figs (per person)
- 2 slices of Prosciutto
- 2 tsp sized pieces of gorgonzola (or the blue cheese of your choice)
- a drizzle of honey
- Balsamic vinegar
- Extra virgin olive oil
- A handful of rocket leaves.
- Pre-heat the oven to 180ºC
- Using a small, sharp knife, cut about halfway down from the top then turn 90 degrees and do the same, so that you can pull the figs apart slightly into quarters.
- Take a teaspoon of gorgonzola and fill each fig with it. Then wrap each sheet in a slice of prosciutto.
- Place the figs on a baking tray. Drizzle of a small amount of honey over each fig, then put in the oven.
- Cook for 10-13 minutes or until the prosciutto has started to become golden and crisp.
- Carefully remove the figs from the baking tray and arrange on the rocket leaves. Very cautiously dribble a few more drops of honey, balsamic and olive oil over each fig – anymore than a few drops will drown out the flavours of the figs. Then they’re ready to enjoy.