These sweet and salty bites can be finished in the oven or in a pan on the grill. Be sure to use fresh, ripe figs. The figs can be broiled, then loosely covered and held at room temperature for 1 hour before serving.
The recipe can be doubled easily.
- 24 small figs
- 3 tablespoons ghee or clarified butter
- 2 tablespoons freshly squeezed orange juice
- 24 sage leaves
- 12 slices prosciutto, trimmed of excess fat and halved lengthwise
- Balsamic vinegar, for drizzling (optional)
Wash the figs gently and pat dry with paper towels. Cut them into quarters, starting from the stem end and cutting almost to the base (but keeping the base attached). Then separate the quarters slightly so that the figs open like the petals of a flower. Place the figs in a large resealable plastic food storage bag, seal and refrigerate until ready to broil.
Position the top oven rack 4 to 5 inches from the broiler element; preheat the broiler.
Combine the ghee or clarified butter and the orange juice in a glass measuring cup. Microwave for 15 to 20 seconds and set aside.
Place a sage leaf in the opening of each fig, then wrap each fig with a piece of prosciutto, tucking the ends under the base of the fruit. Arrange the figs, standing up, in a pan. Brush with the ghee/butter-juice mixture. Broil for 1 to 2 minutes or until the prosciutto has crisped around the edges. Drizzle with balsamic vinegar, if desired. Serve warm or at room temperature.
Adapted from "The Produce Bible," by Leanne Kitchen (Stewart, Tabori & Chang, 2007).
Tested by Lou Elliott Jones.
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