Roasted Figs and Prosciutto2018-08-13
- Yield : 10 servings
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 30m
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- 20 large fresh ripe figs (about 1 1/4 pounds)
- 20 thin slices Italian prosciutto (8 ounces)
- Good olive oil
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 in half 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.