Remember our friends the figs?
The Secret Ingredient for our fabulous Fig & Rosemary Pork Tenderloin?
Well, these fantastic funky fruits are only available in their fresh form for a very limited time.
So while you have the chance to get some fresh figs, you need to know my very favorite way to eat figs….other than in Fig Newtons.
Figs. Stuffed with Blue Cheese. Wrapped in Prosciutto. Roasted quickly in the oven.
Here’s what you need:
Figs, Blue Cheese, Prosciutto.
Three ingredients. Doesn’t get much easier than this.
I like to use Black Mission Figs for this because they are the smallest and sweetest.
You’ll understand why after you’ve popped your third one of these babies directly into your mouth. They’re quite addictive.
Cut the stem off the top of the fig and slice it right down the middle. Keep the bottom attached so that it stays together.
Cut off a little hunk of blue cheese (I’m using a creamy Danish Blue cheese) and stuff it in the middle of the fig.
Take a super thin strip of Prosciutto – you may need to cut it in half – and wrap it around the fig.
Stuff and wrap your figs and place them in a baking pan.
Roast in a preheated 400 degree oven for 12 – 15 minutes until the prosciutto is crispy and the cheese has melted into the soft figs.
This is totally a fancy pants appetizer that you can whip up in no time at all.
Plop a few of these on top of an arugula salad if you need a side dish.
Or, if you’re like me, stand in the kitchen and eat them right out of the pan.
I love figs. I love blue cheese. I love cured pork products. Together? Ridiculous.
Here’s the recipe.