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