Fig and Prosciutto Antipasto

This is an incredibly easy dish to prepare and the flavors make one ask, “more please”! This recipe can be used as an appetizer or as a side to a main meal. Figs are among the tastiest and most versatile of fruits being rich in calcium, iron, phosphorus and potassium (to help control blood pressure). There are more than 150 varieties of figs but the most popular ones are: Black Mission: blackish-purple skin and pink colored flesh, Kadota: green skin and purplish flesh, Calimyrna: greenish-yellow skin and amber flesh, Brown Turkey: purple skin and red flesh, Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan flesh.

Look for figs that have a rich, deep color and are plump and tender, but not mushy. They should have firm stems and be free of bruises. Smelling figs can also give you clues into their freshness and taste. They should have a mildly sweet fragrance and should not smell sour, which is an indication that they may be spoiled.

Serves 2
6 fresh figs
6 slices of prosciutto
Goats cheese
freshly ground pepper
extra virgin olive oil
good quality balsamic vinegar

Snip the tops off the figs and cut in half lengthways but not all the way. Then cut in half again to make 4 quarters. Gently squeeze the fig from the bottom such that the top opens up. Take a tablespoon of goats cheese and place in the middle of the opening. Arrange prosciutto around the figs. Drizzle with olive oil and a splash of balsamic vinegar. Dress with freshly grated black pepper.

The Culinary Chase’s Note: I used white balsamic vinegar as the darker vinegar detracts from the aesthetics of the dish and also I find the white balsamic vinegar to be a bit sweeter. Feel free to substitute the goat’s cheese for your favorite blue cheese. Enjoy with a glass of Sherry or Tawny Port.