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Prosciutto-Stuffed Figs

Prosciutto-Stuffed Figs
The saltiness of the prosciutto and the sweetness of the figs combine to make a rich yet light appetizer. Figs are in season from summer through early fall, the perfect time of year to serve this Mediterranean-inspired first course outdoors under the spreading branches of a favorite shade tree.

Ingredients:

  • 12 soft, ripe green or black figs such as Mission,
      Adriatic or Kadota
  • 24 thin slices prosciutto, about 1/4 lb. total
  • 1/2 tsp. freshly ground pepper
  • 3 cups arugula or baby lettuces

Directions:

Using a sharp knife, make a lengthwise slit in each fig, cutting only three-fourths of the way through the fruit.

Rumple first 1 slice and then a second slice of the prosciutto and tuck them sumptuously into the slit of a fig. Repeat until all the figs are stuffed. Sprinkle evenly with the pepper.

Divide the greens evenly among 6 individual plates. Top each with 2 stuffed figs and serve.
Serves 6.
Adapted from Williams-Sonoma Kitchen Library Series, Casual Entertaining, by Joyce Goldstein (Time-Life Books, 1998).