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Ina Garten's Roasted Figs & Prosciutto

Ina's Roasted Fogs & Prosciutto on a professional quarter sheet panIna Garten's Roasted Figs & Prosciutto on a Narrow Platter by Pillivuyt

Products used: Olio Santo Extra Virgin Olive OilTellicherry PeppercornsRectangular Serving PlatterNarrow platterStainless Steel Spatula


20 large fresh ripe figs
20 thin slices Italian prosciutto (about 8 ounces)
Olio Santo Extra Virgin Olive Oil



Preheat the oven to 425 degrees.

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.


2010, Barefoot Contessa, How Easy is That? by Ina Garten, All Rights Reserved