Friday Night after a busy work week--time to kick back and relax! I bought prosciutto a very long time ago and it has been taunting us from the refrigerator for quite a few months now. As Mr. E. and I are trying to make use of the many foods and ingredients stocked in our freezer and cabinet I decided to try to find a recipe that involved 8 dried Mission figs leftover from a holiday appetizer, and the prosciutto. Luckily, I stumbled across this gem below... I wasn't quite sure if the recipe was for dried figs or not... but that was what I had on hand they were delicious. And yes mom... they were high in sodium so I only had a few and left the majority of them for Mr. E.
Ingredients
* 8 Black Mission figs
* 1/2 cup blue cheese, cut into cubes
* 8 prosciutto (thinly sliced, cut in half lengthwise)
* 2 tablespoons extra-virgin olive oil
* Sea salt and freshly ground black pepper
Directions
Preheat grill. You will need medium to high heat for grilling. The key is to crisp the prosciutto quickly and leave the blue cheese just melted with the inner part of the fig cool in temperature.
Cut the figs in half and place a piece of blue cheese on each fig half. Wrap the prosciutto around each fig half, covering the cheese. The ends of the prosciutto should overlap.
Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm.
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