Fresh figs are showing up in the grocery store. What should we do with them?

Well, everybody serves prosciutto and melon. It's a well-deserved classic.
But, how about prosciutto and figs?



PROSCIUTTO DI PARMA WITH A GRILLED FIG-FRESH FIG SALAD

INGREDIENTS
Makes 4 Servings 
12 fresh black mission or Kadota figs, cut in half
2 tablespoons chopped fresh rosemary leaves
2 tablespoons balsamic vinegar
12 large sprigs Italian parsley
8 ounces fresh arugula, washed and spun dry to yield 2 cups
3 tablespoons extra-virgin olive oil
8 ounces prosciutto di Parma

DIRECTIONS

Preheat the grill or broiler.
 
Place 12 fig halves cut side down on the grill or cut side up on the broiler pan and cook 3 minutes, until just lightly browned. Transfer to a mixing bowl and allow to cool.
 
Add the remaining figs, rosemary, balsamic vinegar, Italian parsley, arugula, and olive oil to the cooled grilled figs and gently mix with your hands so as not to break the figs up. Place over prosciutto. evenly over plate and add the ingredients to top.




Variation

If you want food to pass at a party, simply wrap pieces of prosciutto around the grilled figs.


 
 

Last edited by Goose (8/29/2016 5:40 am)