Growing up I thought I hated figs. Not because I had ever tasted them mind you, but a bad experience with a dry and flavorless ‘Fig Newton’ left such a strong impression I was sure figs were ‘gross.’ Lucky for me a summer in Sicily cured me of that notion when the place I was staying on the beach in Ragusa had a fig tree overflowing with the perfectly ripe fruit. Once I tasted their sweet flavor, I partook every day for the rest of the summer.
During my recent week of repose in California, I was reminded of my summer in Sicily as I again practically ate my weight in fresh figs. Our wonderful Italian neighbors, Ruby and Carmella have two fig trees in their back yard. I was glad to ‘assist’ them in clearing out their bounty. While fresh figs are delightful all on their own, I decided to try my hand at a new appetizer. I love experimenting with food and recipes when I have others to test my creations. This ‘small plate’ makes for the perfect party showstopper because they can be put together in advance and popped in the oven right before serving.
In a small bowl combine the softened goat cheese and chopped pecans
Slice figs in half, spoon a small spoonful of the cheese/pecan mixture into the center of one half of a fig. Wrap each fig with a small piece of prosciutto and place on a foil lined cookie sheet.
When ready to serve, put the cookie sheet in the oven/broiler for 3-4 minutes or until the cheese is melted and the prosciutto starts to crisp. Serve warm.
If you are looking for more ways to be creative with figs – try this Fig and Avocado Salsa recipe or Shauna’s take on Gluten-Free ‘Fig Newtons’ (though really that does her cookie an injustice because these taste great and Fig Newtons almost soured me to the fruit forever…)Tweet Pin It
Is there a restaurant or bakery you want me to check-out? A product you want me to review? Any other questions or feedback?
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