Here’s a video about how to make on of my very favorite seasonal cocktail snacks. This time of year, black figs are at the peak of their unique flavor, and stuffing them with a little tangy goat cheese, wrapping them with salty prosciutto and grilling (in a grill pan or outdoor grill) or broiling them turns them into a juicy, sweet, salty and irresistibly delicious treat. For the filling, I prefer an aged semi-soft goat cheese, but if that’s hard to find, a fresh chèvre is nice too. To grill or broil? I don’t think it really matters: if I’m making more than about a dozen, I usually broil them because it seems easier to manage. Either way, they taste great, look impressive, and they’re quick to make. And, if you’re not serving cocktails, a simple green salad garnished with two of these makes an elegant first course for an autumn meal.
Recipe
(makes a dozen pieces to feed about 6 people as a snack)
Ingredients
12 small to medium fresh black figs
about 4 oz (100g) aged semi-soft or fresh goat cheese
6 large slices of prosciutto, cut in half lengthwise (or 12 small pieces)
about 2 tablespoons of olive oil for brushing
toothpicks or small skewers
Instructions
1. Heat the broiler, a grill or a grill pan over medium-high heat.
2. Slice each fig in quarters from the top down, but not all the way through –leave enough flesh and skin at the bottom to hold the quarters together.
3. Cut a small piece of the cheese –just enough to fit inside the fig– and place it inside, pushing the quarters back up to partially enclose it.
4. Wrap the stuffed fig tightly with the prosciutto and secure the bundle with a toothpick (or two if necessary).
5. Brush each fig with olive oil and grill on its side (turning once) or broil upright until the prosciutto is lightly browned and starting to crisp and the fig is warmed through, about 5 minutes.
Serve warm or at room temperature.
