| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 10 servings |
Ingredients
- Good olive oil
- 20 large fresh ripe figs
- 20 thin slices Italian prosciutto (about 8 ounces)
Instructions
- Preheat the oven to 425 degrees F.
- Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
- Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 157 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 21 g |
| Protein | 7 g |
| Cholesterol | 16 mg |
| Sodium | 614 mg |
Reviews
One of my favorite Italian appetizers. I like to serve on a plate with a small slice of Gorgonzola or any good blue cheese, drizzle of honey optional.
So easy and good. I only had about 6 fresh figs and it was a no brainer to adjust! For two of us it was perfect. Will definitely make again.
So good. Simply, easy, and delicious!
I’ve been making these little taste bombs ever since my fig tree started producing. I love them with a bit of honey drizzled on them when they come out of the oven. Great recipe, Ina.