Sautéed Figs with Prosciutto and Parmigiano

Name: Sautéed Figs with Prosciutto and Parmigiano
Yield: MAKES 16 WRAPPED FIGS; SERVES 4 TO 6
Ingredients: 1 small chunk Parmigiano-Reggiano cheese; 8 large fresh figs; 8 thin slices prosciutto; Extra-virgin olive oil for brushing; 1 1/2 tablespoons aged sherry or balsamic vinegar

December 22, 2011

Like the grilled peaches on page 249, these figs can be served as an hors d’oeuvre, as the anchor for a green salad, or as a garnish for roast pork. Because you’re wrapping the prosciutto around the figs, it’s best to use slices from the widest part of the ham. If the prosciutto is smaller, buy two slices per fig and use toothpicks to secure the prosciutto around the figs.

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