The Literate Chef

Roasted Figs with Tallegio and Prosciutto*

In Appetizers, Recipes on November 16, 2013 at 4:57 PM

Roasted Figs with Tallegio & Prosciutto

Roasted Figs with Tallegio & Prosciutto

We discovered some beautiful fresh figs in the supermarket a few weeks ago and I had the desire to make an appetizer that I hadn’t made in almost a decade. I basically remembered what to do, but to insure that I didn’t leave out any vital ingredient, I searched high and low for my recipe. I found it and was amazed to see that it was dated June 2004. How the time flies when you aren’t paying attention. So don’t let this opportunity escape you, run out now and hunt down some fresh figs, before they disappear for about 7 or 8 months, and treat yourself and your guests to this delicious combination.

Preparation time about 45 minutes, Serves 6)

Ingredients:

18 fresh figs at room temperature, (preferably the black variety)
1 lb. of ripened Tallegio, softened at room temperature
1 lb. of Prosciutto di Parma
Extra Virgin Olive Oil
Balsamic Glaze for drizzling

Procedure:

1. Pre-heat oven to 400 degrees.
2. Wash & dry the figs.
3. Remove stems and slice each fig in half lengthwise.

Halved Figs

Halved Figs

4. Slice the cheese into 36 pieces, each about the same size as the fig halves.
5. Wrap a slice of Prosciutto around each fig half and cheese.
6. Place the wrapped fig halves on a cookie sheet, and lightly drizzle olive oil on each.
7. Place cookie sheet in the middle of the oven and roast for between 6 to 8 minutes.

Serve with Balsamic Glaze for drizzling for who desire it.

*Adapted from at an appetizer served at Jarnac Restaurant (now sadly closed) in Greenwich Village, with compliments to Chef Maryann Terillo.

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  1. I remember having these in your backyard w hen we first “re met”  You wer e so cute, you said the cheese was imported.   Love ya Richie!!!!

  2. Yum, yum! It looks and sounds delicious. What does one drink along with that Chef Scar? For some reason it reminds me of an appetizer on the other end of the Appetizer Spectrum that I had in a little place in North Chelmsford a couple of months ago, Scallop stuffed cherry peppers, topped with gorgonzola and wrapped in bacon. I gotta go back and get the recipe.

    You done good here.

    • Peadar Ban, I suggest a fine Chianti to accompany the roasted figs. Now stuffed cherry peppers has me interested. Scallops & bacon – a natural affinity, Gorgonzola is good with just about anything. When you get the recipe, let me know.

  3. Mmmmm, this looks and sounds delicious!

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