This is one of those recipes that just jumps out at you and makes you crave them! The recipe was sent from Italy by a good friend, Gail and she got permission for me to post it from her friend Russell. Once I read the recipe, I know it was post worthy!! I hope you try it, your guest will be very impressed!
- 6 Black Mission figs, cut in half
- 1/2 C balsamic vinegar, plus extra for dressing (make sure you use good, aged balsamic)
- crushed red pepper flakes, optional
- 12 slices prosciutto
- 1/2 log goat cheese
- extra-virgin olive oil
- 1/2 C Parmigiano-Reggiano, shaved with a vegetable peeler (again, make sure it’s the real thing!)
- parsley for garnish
Drizzle each fig half with balsamic vinegar and fill each fig center with goat cheese. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig appetizer very lightly with olive oil and drizzle more balsamic vinegar over the top. Shave some Parmigiano-Reggiano over the top. Garnish with parsley if desired. Serve at room temperature and you can make ahead and refrigerate. Take out of the refrigerator about 1 hour before serving.