Grilled Figs With Dry Jack And Prosciutto
Imagine biting into a luscious fresh fig drizzled with olive oil, its skin slightly charred from the grill or perfectly roasted in the oven. These savory delights are then filled with creamy dry Jack cheese and wrapped in salty prosciutto, creating a harmonious blend of flavors and textures that will leave your taste buds tingling with delight. This recipe is perfect for entertaining or as a special treat for yourself.
— Constant Cookbook
Ingredients
- 16 soft fresh figs
- 2 Tbs. extra-virgin olive oil
- 3 oz. dry Jack cheese, thinly sliced
- 3 oz. prosciutto, thinly sliced, each slice cut in half or thirds to
- make 16 pieces
Instructions
- Arrange the figs in a single layer in a shallow baking dish. Drizzle with the olive oil and turn gently to coat them with the oil.
- <b>Grill method:</b> Prepare a medium-hot fire in a grill and oil the grill rack. Place the figs on the hot grill and cook, turning once or twice, until the skins start to glisten and lightly char, about 3 minutes.
- <b>Stovetop method: </b>Preheat an oven to 450&#176;F. Place the figs, still in the baking dish, in the oven and roast, turning several times, until shiny and plump, 5 to 7 minutes.
- Transfer the figs to a wire rack (or leave in the baking dish) until cool enough to handle. Slit each fig from the stem end almost to the bottom and slip a piece of cheese and a half-slice of prosciutto into the slit. Serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Cheese</i>, by Georgeanne Brennan (Weldon Owen, 2010).
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