Figs with Blue Cheese and Proscuitto

Sorry about the timing on this. I wasn’t really sure if I should post this tonight – after all, fig season is long gone – but I found dried figs at the store last night and it reminded me that I forgot to share one of the prettiest, easiest things I’ve ever made. This dish was inspired by an appetizer we ordered at Cafe Spiaggia – the restaurant whose more sophisticated sibling is a famous favorite of the Obama’s. It was a wonderful, simple dish composed of fresh figs, proscuitto, and shaved parmesano. When I found figs in my market not long after, I instantly snatched them up. The mild taste of fresh figs is really beautiful and they pair perfectly with the salty of the proscuitto and tangy of the blue cheese.

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So anyway, bookmark this recipe and wait until next year. It’s worth it.

Figs with Blue Cheese and Proscuitto

inspired by a dish at Cafe Spiaggia

I’m finding it very difficult to list measurements for this recipe, so I’ll just list the ingredients and you can estimate the amounts on your own.

Fresh Mission figs
Good quality blue cheese (I happened to have Maytag, but others will work well also)
Thin cut slices of proscuitto
Extra virgin olive oil
Agave nectar or honey
Salt and pepper

To assemble, cut the blue cheese into small chunks and the proscuitto into strips about an inch wide. Cut the figs into quarters, then wrap each segment with proscuitto, enclosing the blue cheese. The proscuitto will stick together pretty well on its own, so wrap it tightly to hold in the cheese. Drizzle with olive oil and just a drop of agave nectar. Sprinkle lightly with salt and pepper.

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Comments

  1. paula Shengold says:

    -great combination-try fresh figs with fresh ricotta on thin grain bread

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