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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

Ingredients

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

 

Directions

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