The Gods on Olympus ate figs. Like me, they enjoyed sweet black genoas, voluptuous brown turkeys tinged with green, and the sensual white adriatics with reddish flesh. My favourite is the deep purple-black mission fig filled with rosy honeyed flesh and sugary nectar. When fully ripe; they make appealing starters or can be roasted or grilled with honey for a grand finale.
This classic dish of fresh figs with thinly shaved prosciutto, plays on the sweetness of the figs and saltiness of the meat. It’s hard to beat.
250g Thinly Sliced Prosciutto
16 Ripe, Fresh Figs
2 Cups Spinach Leaves
1/4 Cup Balsamic Vinegar
Salt & Pepper to taste
1/4 Cup Olive Oil
goat cheese or ricotta
Method
Trim stems of figs, wash and dry well. Wrap each fig in half a slice of prosciutto. Arrange the spinach on four individual plates. Place four of the wrapped figs on each. In a small saucepan, heat balsamic vinegar and cook until it is reduced by half. Remove from heat, cool to room temperature. Mix the reduced vinegar with the oil, and season with salt and pepper. Drizzle this mixture over the figs and serve.
Option. Cut across the fig at the opposite end to the stem in both directions, then put in a small spoonful of cheese into the opening. Serve with a good slosh of quality extra-virgin olive oil.