Figs with Prosciutto and Parmesan
- 12 dried figs (such as Calimyrna)
- 1 1/2 cups Marsala wine
- 1 sprig fresh rosemary
- 12 walnut pieces, broken and lightly toasted
- 12 (1/4-inch) chunks Pecorino Romano, Asiago, or Parmigiano-Reggiano cheese
- 4 thin slices Proscuitto di Parma (about 2 ounces), each cut into 3 strips lengthwise
- 1. Combine first 3 ingredients in a medium saucepan. Cook, covered, over low heat 25 minutes or until figs are plump and softened. Remove from heat; let figs soak at least 1 hour or overnight.*
- 2. Remove figs from wine with slotted spoon; pat dry with paper towel. Cut an X halfway through bottom of each fig. Gently open bottom of fig, and place a walnut piece and chunk of cheese in opening. Gently push back together; place cut side down. Wrap a slice of proscuitto around fig so top still shows. Line a serving platter with fresh fig leaves, if available; place figs on leaves, and serve.
- *Figs are best if marinated 1 to 2 days ahead. Place in a tightly sealed container, and refrigerate.
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