Saturday, September 25, 2010

Homemade tapas, go fig-ure

Roasted Prosciutto Figs Stuffed with Manchego
I've been eating a lot of tapas recently, and frequently finding figs wrapped in some sort of ham on the menu. Figs are in season, so when I saw some at Whole Foods I figured I'd give it a whirl. My first attempt at a manchego-stuffed baked fig didn't work out so well. Chuck will eat anything, but he took one bite then conveniently had to do something in the other room, leaving me to eat the entire plate. I don't deal well with failure, so I decided to go back to the drawing board to properly recreate the tapas dish that I love. After some intensive internet research, I finally found this prosciutto wrapped, manchego-stuffed, baked fig recipe by Tyler Florence. This time, my roasted figs turned out great. Even Chuck liked them.

See recipe after the jump!

Prosciutto Roasted Figs
Recipe from Tyler Florence
Makes 20 pieces

20 small fresh mission figs
2 ounces Manchego
10 slices prosciutto, halved lengthwise
Freshly ground black pepper
Honey (optional)

1. Preheat the oven to 400 degrees F.

2. Make a small slit in the side of each fig and stuff a raisin-size piece of Manchego in the opening.

3. Wrap a piece of prosciutto around each to enclose like a little cocoon. Stand the figs on a sheet pan and bake for 12 to 15 minutes.

4. Season with lots of ground black pepper.

5. Optional - drizzle a little honey over each fig.

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