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