These little gems are what I like to think of as new-wave pigs in a blanket. The ham and fruit are a perfect balance of salty and sweet, and a sip of champagne complements the flavors perfectly.
Recipe information
Yield
makes 40 pieces
Ingredients
40 small fresh Mission figs
4 ounces manchego cheese or blue cheese
20 slices prosciutto, halved lengthwise
1/3 cup honey
Freshly ground black pepper
Preparation
Preheat the oven to 400°F. Make a small slit in the side of each fig and stuff a raisin-size piece of cheese in the opening. Wrap a piece of prosciutto around each fig to enclose it in a little cocoon. Stand the figs on a sheet pan. Bake for 12 to 15 minutes so the prosciutto melts slightly and forms a skin around the figs. Drizzle with honey and season with lots of ground black pepper. These are terrific hot or at room temp.
Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
