seasonal RECIPES for those who love to EAT
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1. Trim the stem from each fig and cut it lengthwise, being careful not to squash the fruit.
2. Place a small dab of cheese on the cut side of one half.
3. Loosely wrap the fig and cheese in about half a piece of prosciutto - try to go around the fig about 1 1/2 times, but don't squeeze all the cheese out.
4. Place the fig, cheese side up, on a baking sheet.
5. Repeat with remaining figs, cheese & proscuitto.
6. Set your broiler to low and place the rack 6 inches from the heat.
7. Broil figs for 3 to 5 minutes, until proscuitto begins to crisp and brown - watch closely or they will burn!
8. Remove from heat and transfer to a platter, serve immediately.
12 Ripe, fresh figs; any variety
6 tbsp. Chèvre cheese (soft goat cheese)
12 Slices of proscuitto
Makes: 24 bites
Prep. Time: 15 minutes
Cook Time: 0 minutes
Fresh figs are one of those rich, delicious things that only appear for a short while each year - like asparagus and many berries, fig season is just a short few weeks. They are a favorite of mine because they are tasty and because I find them incredibly interesting. There is a wide range of edible figs, which vary a great deal in size, color and flavor. Even more amazing - most species of fig (both edible and inedible) have co-evolved with their very own unique species of insect pollinators. When you consider the fact that there are about 850 different species in the fig family, that's a pretty spectacular achievement!