Grilled Proscuitto wrapped figs are wonderful. It's like a kind of salted candy with just the right combination of soft and crunchy.
I came to love figs way later in life. They are a major favorite of mine. My mom, Gran Fran, talked a lot about the fig tree her aunts and uncles had in their yard in Brooklyn when she was growing up. A co-worker from the East Coast totally related to her story about the covering of the fig tree in winter. His older relatives also covered the fig tree in the winter, the nonnas (grandmas) bossing the nonnos (grandpas) and generally taking charge of the tree covering.
When her brother retired a few years back, he moved out to Oaklahoma from New York. I wonder if it took Uncle (as he's known to me) a bit to get used to it way out there away from New York. Could be. But, I do know that he now has a garden, with a fig tree featured prominently in it. What a lovely reminder of their childhood.
I've taken to making figs many ways: in pizza, as part of a jam or two, in a sandwich, on a pastry and now grilled with prosciutto. If I ate cheese, I'd add some into the soft interior of the fig before wrapping it in the prosciutto.
You can also make these in a hot oven, making sure to turn them over a few times since the juice from the figs will release and make them stew instead of broil. The flavor is the same, but I prefer the grilled version since the figs become super soft while the prosciutto becomes a bit crispy.
Grilled Prosciutto Wrapped Figs
- 10 figs cut in half
- 10 slices Prosciutto, cut in half
- 20 toothpicks
- Get your grill super hot (if using an oven, preheat to 425 degrees, with a rimmed baking sheet in the oven).
- Wrap each half fig with a half piece of Prosciutto and secure with a toothpick.
- Cook on first side for up to 4 minutes, until starting to crisp.
- Turn over and cook an additional 4 minutes, until second side is browned and crispy.
- Remove from heat (or oven) and serve.
- Tastes great on toasted baguette, over salad or just on their own!