For many years I shunned the fig. Wrongly, I classified it right up there with prunes and dates; something you "should" eat but hardly have an affinity for. Boy have I been wrong.
A couple years back I started challenging myself to try new things. By default, John got roped into trying new things too. He's been a trooper with the small exception of kale which I now "slip" into his food (don't tell). For me, you may remember I was persnickety about persimmons but found a way to enjoy them. Enter the fig.
Always looking so regal at the Farmer's market, I started experimenting with Figs in salads and juicing. Guess what? I like them .... a lot! So similar to eating a sugar cookie, except healthier. Within the last month, in two separate cities, I had friends mention how tasty figs wrapped in prosciutto were. Coincidence or an indicator I should try it? Seizing the suggestion, I implored my second friend to show me his tried and true approach to this simple appetizer.
Mix the fig meat with a small log of goat cheese.
Throw in some fresh mint into the mixture; this will give the appetizer a brightness to the sweet and savory flavor.
Fill the scooped out fig shells with the goat cheese/mint mixture. Similar idea to a twice baked potato.
Wrap the sweet, tangy package in a good quality prosciutto sheet.
Bake for 20 minutes at 350.
Let cool slightly. Enjoy with a lovely glass of wine.
A couple years back I started challenging myself to try new things. By default, John got roped into trying new things too. He's been a trooper with the small exception of kale which I now "slip" into his food (don't tell). For me, you may remember I was persnickety about persimmons but found a way to enjoy them. Enter the fig.
Always looking so regal at the Farmer's market, I started experimenting with Figs in salads and juicing. Guess what? I like them .... a lot! So similar to eating a sugar cookie, except healthier. Within the last month, in two separate cities, I had friends mention how tasty figs wrapped in prosciutto were. Coincidence or an indicator I should try it? Seizing the suggestion, I implored my second friend to show me his tried and true approach to this simple appetizer.
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| Our friend, Nick |
First slice figs in half just up to the stem so that the stem acts as a hinge to keep it together. Scoop out the center. Reserve the scooped out meat of the fig in a bowl for the filling.
Mix the fig meat with a small log of goat cheese.
Throw in some fresh mint into the mixture; this will give the appetizer a brightness to the sweet and savory flavor.
Fill the scooped out fig shells with the goat cheese/mint mixture. Similar idea to a twice baked potato.
Wrap the sweet, tangy package in a good quality prosciutto sheet.
Bake for 20 minutes at 350.
Let cool slightly. Enjoy with a lovely glass of wine.
