California Central Coast Recipes
Figs and Prosciutto
Figs and Prosciutto combine to form an elegant appetizer that's absolutely delicious! All you need are fresh figs, and a few slices Prosciutto. The preparation is so simple, but when placed on a plate so that the diner can eat a piece of each in one bite-full, it turns into a "food marriage" of mouth-watering appeal.
We first had this appetizer several years ago in Bologna, Italy. Here in this country, melon and prosciutto are the norm, but once you've tasted this combination, you'll be "addicted" too!
Preparation time: 10 minutesCooking time:
1 basket Ripe Figs , about 4 per person
3 ounces Prosciutto , very thinly sliced
1 Cut the little hard part of the fig stem off.
2 To cut the figs in a star shape, with a sharp knife make a cut straight down the stem but stop just before slicing completely through. Hold the halves together, rotate the fig 90 degrees and make another cut through the stem, again not cutting completely though. If the fig is small, stop here. Otherwise split the quarters into eights the same way.
3 Spread the figs apart in a star fashion on a plate, then place slices of prosciutto on top.
A chilled Alsatian style Riesling or a Rhone white like a Rousanne or Marsanne will accompany this appetizer very well.