Tempted by Figs
Last fall, our publisher called me and said, “I can’t stop eating figs. I bring home a pint from the farmers market to use them in a recipe and instead I’ve eaten half the container before I’m even ho...
Wrap each fig with ½ slice prosciutto; secure with a toothpick. Push a rosemary stalk through each one. Place on a 200° grill for 5–15 minutes, until they are warmed through.
Ingredients
SERVINGS: 4 as an appetizer or 2 as a main dish
- 1 pint or 8 fresh figs
- 4 slices prosciutto, split in half the long way
- 8 rosemary stalks, bottom ⅔ leaves removed
- ¾ cup balsamic vinegar
- 1 tablespoon brown sugar
- 5 ounces arugula or other spicy salad green
- 4 ounces mozzarella, fresh
- 1 lemon, quartered
- 2 tablespoons olive oil
- Salt
Instructions
Wrap each fig with ½ slice prosciutto; secure with a toothpick. Push a rosemary stalk through each one. Place on a 200° grill for 5–15 minutes, until they are warmed through.
Place the vinegar and brown sugar in a nonreactive pan. Over medium heat, reduce the mixture to about ⅓ cup.
Arrange the greens and mozzarella on plates. Garnish each with a lemon quarter.
Place a warm fig kebab on the salad, drizzle with olive oil and the balsamic reduction and season with salt.
Serve warm.
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