The following post is part of a series of recipes celebrating figs which are currently in season.
From my investigations into figs and ways to eat them, a prosciutto (pronounced: pro-SHOO-toh) and blue cheese combo seemed very popular. Most recipes I saw didn’t specify quantities and since I’d never bought prosciutto before, I bought way too much. Prosciutto is expensive and a little goes a long way. About 50 grams (just under 2 oz) will be enough for 10 figs. Similar quantities for the blue cheese.
I used Mahoe Blue (pronounced: MA-ho-ee) which is an organic, semi-firm farmhouse blue with a sharp flavour but a creamy texture. I did consider Marin Blue which is a super creamy buffalo cheese, mild with only a hint of blue. These are award winning New Zealand blue cheeses, so use whatever local cheese you can get your hands on. With blue cheese, buy the best quality blue cheese you can afford.
I made a version of this without the prosciutto for my vegetarian friend. It was still delicious.
Honey grilled figs with prosciutto and blue cheese
Makes 20 pieces
- 10 figs, halved, stems removed
- Honey (about 2 tablespoons)
- Prosciutto (about 50 grams / just under 2 oz)
- Blue cheese (about 50 grams / just under 2 oz)
- Rub a little honey on the cut side of each fig half. Heat a heavy pan, place figs cut side down and grill for 2 minutes until caramelised. I could fit all 20 halves in a single layer in my cast iron pan.
- Sprinkle with balsamic vinegar, salt and black pepper. Turn off heat and allow to cool.
- Once cool enough to handle, wrap each half in a piece of prosciutto. Serve on a platter scattered with rocket leaves and crumble over with a sharp blue cheese.
For a vegetarian version, prosciutto can be omitted, just go to town with the blue cheese 🙂