Figs!

I remember the first time I ever saw fresh figs-I was in Novafeltria, Italy, and there so many fig trees, that the figs would fall off the trees and get crushed on the road.  This is horribly unappetizing, but I've always thought that a smashed fig looks a lot like a big squished bug.  I took a moment to taste, though and was an instant convert.  Luscious is the word that keeps popping up in my mind when I think of figs-I so adore their almost sensual, sultry sweetness.

Mmmm figs

Two years ago, I visited my friend Cindy, and she made these luscious figs.  They are simple, and I have since seen them a few other places.  They are figs that are halved, stuffed with a bit of goat cheese, studded with an almond and wrapped in serrano ham.

The first time I had these at Cindy's place, she used a marcona almond, and serrano ham, but in subsequent visits the nuts would change or disappear, and sometimes all we could get would be prosciutto.  I'm going to use a blanched, slivered almond and prosciutto, since that's what I have on hand.

I'm using deep purple figs, but you could use any fig you like.  A caveat to this recipe: don't make it too late in the fall, as the price of fresh figs skyrocket around October 1 or so, to as much as 50 cents for a single fig (ouch.)  You can use dates for this recipe as well, but it would be a bit sweeter.

I am not giving exact quantities here, as you can use as much cheese or prosciutto as you like.  If you're in the mood for something sweeter, omit the prosciutto and drizzle with honey.  I am baking these in the oven, but if you have a grill (outdoor or stovetop) I recommend grilling them.

Ingredients
Figs
Goat Cheese
Almonds
Prosciutto

Method:

1. Preheat the oven to 350 degrees.
2. Halve all the figs; as you do so, snip or pluck the pointy stem off the top.
3. Place a modest (just under half a teaspoon) dollop of goat cheese on the open face of the fig.
4. Nestle an almond, whole or slivered, into the goat cheese
5. Wrap with prosciutto.  Since I'm entertaining, I'm going to use thinnish ribbons of prosciutto, though you could easily use a bigger piece and have the prosciutto give the fig a bear hug.  As it is, this is a gentle embrace.

A great, bite sized appetizer

Ready for the oven!

6. Bake for about 20 minutes, until the fig is tender and the prosciutto has firmed a bit.
7. Eat greedily.