Proscuitto Figs
Julio Iglesias joins Martha to sample wine and make proscuitto-wrapped figs, the perfect accompaniment.
Grilled Prosciutto-Wrapped Figs with Blue Cheese and Pecans
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Proscuitto Figs
Julio Iglesias joins Martha to sample wine and make proscuitto-wrapped figs, the...
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The Martha Stewart Show, September 2006
- Yield Makes 12
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Ingredients
- 12 fresh black Mission figs, stems removed
- 2 ounces blue cheese, cut into 12 equal pieces
- 6 pecan halves, broken in half lengthwise
- 6 thin slices proscuitto, 2 to 3 ounces, cut in half lengthwise
- Olive oil, for brushing
- Honey, for serving
Directions
- Place 12 skewers (4 inches each) in water to soak for at least 10 minutes. Heat a grill pan over medium-high heat.
- Slice the figs through the center vertically without cutting all the way through. Carefully open each fig, and place a slice of cheese and a pecan piece inside each. Gently squeeze figs to enclose the cheese. Wrap figs horizontally with a strip of proscuitto and skewer to secure. Brush the figs with oil and place on the grill. Cook, just until grill marks begin to appear, about 1 1/2 minutes. Turn and repeat with opposite side.
- Transfer to a serving platter, and lightly drizzle with honey. Serve warm or at room temperature.
Made this last night before dinner. They stayed together nicely and tasted fantastic. I needed to cook a little longer than recipe called for...to make sure the cheese melted well. I used a whole half of the pecan because my fresh figs were large. Plus, I'm from GA, so I just had to. Shan Kay Greenwich, CT
Made these this past summer when figs were on sale. Very good and easy appetizers...will be making again for a small dinner party. I will definitely try to make them ahead of time and keep in the fridge b/f grilling.
When I serve this to guests they swoon. This is the best recipe I've ever gotten off this website. Take the extra time to toast your pecans. Make sure the blue cheese (or gorg, of course) is a creamy one. Get these cute skewers from Cost Plus World Market. Buy excellent paper-thin proscuitto. Super yum. I made these ahead, refrigerated for a few hours and served at room temp. Didn't grill, though you certainly could. Melissa Wilks, Atlanta, GA
You can substitute Gorgonzola cheese for the Bleu cheese~it is delicious