Roasted Prosciutto-Wrapped Figs

Roasted Prosciutto-Wrapped Figs

I have a confession to make.  I had never purchased a fig before this weekend. In fact, I didn’t even know what a fig looked like. (Whew! Thanks for letting me get that off my chest…)

So, how did I end up making this app over the weekend for our Paleo Dinner Party? Honestly? I scoured my loads of cookbooks (Ina Garten! Bobby Flay!) to find something that sounded fancy but that would be easy to make as well.  Since I’m a huge fan of cured pork AND this fabulous Ina Garten recipe (from her book, “Barefoot Contessa, How Easy Is That?”) sounded sufficiently fancy, I figured I’d give it a try. This recipe is so stinking simple, there’s not much to change! Here’s what I made:

Roasted Proscuitto-Wrapped Figs
Quantity: 50 (enough to serve 6-10 people as hors d’oeuvres)
Time: prep 10 minutes, cook 10 minutes
Paleo Grade: A (Gluten-Free, Dairy-Free)

• 25 ripe figs
• 25 slices of prosciutto di parma
• High-quality olive oil

1. Pre-heat oven to 425 degrees F.
2. Cut the hard stems off the figs and cut figs in half lengthwise.
3. Use a sharp knife to cut prosciutto in half lengthwise.
4. Wrap a strip of prosciutto around each fig half.
5. Brush each wrapped fig with high-quality olive oil and arrange on a baking sheet, cut side up.
6. Roast figs for 10 minutes – the prosciutto will be crisp.
7. Plate and serve warm!

I made the full batch of 50 Saturday night for the dinner party… we had 7 adults and these flew off the plates! Not a single one left. Success!

Vegetarian? I made a batch of these for my husband sans prosciutto, and they were delicious!  They’d pair well with some high-quality Parmesan Reggiano, I think!