Fresh Figs wrapped in Proscuitto, filled with Blue Cheese and drizzled with Vino Cotto
Figs are a joy of early autumn and I’m fortunate to help myself to Dad’s fig tree which is laden with this wonderful and ancient fruit. The skin can be eaten if the fig is really ripe. Here is my favourite way of showcasing the luscious and honeyed flavour of figs that combines so well with Vino Cotto. It will keep you coming back for more.
4-6 large ripe purple figs
75g blue cheese or soft goat’s cheese
6 slices of prosciutto or other cured ham
Vino Cotto, drizzle
black pepper, freshly ground
Rinse figs and gently pat them dry.
Cut figs into halves, leaving base intact.
Gently prise the figs open slightly and place on serving dish.
Wrap or stuff the figs with the prosciutto.
Place a piece of cheese inside.
Drizzle with Fig Vino Cotto and garnish with black pepper.
Serve immediately as an appetizer or along side a cheese platter.
Prepare figs as recipe above. Preheat oven to 180C. Using a rosemary stick as a skewer, pierce the prosciutto, fig and cheese to hold all in place, spray or brush fig with olive oil, season to taste and bake until the prosciutto begins to crispen and cheese slightly browned approx. 15-20 minutes. Discard rosemary stick, drizzle with honey and Vino Cotto and serve immediately. Classic appetizer.