Dried figs are widely available year-round, but when in season, use fresh, omitting the soaking and marinating steps. These are also good sliced and spooned over ice cream or pound cake. Prep: 15 minutes, Cook: 25 minutes, Marinate: 1 hour to overnight.
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
How to Make It
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.*
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.