Parmesan and prosciutto-stuffed figs

12

PREP TIME

15 min

TOTAL TIME

20 min

Serves

12

Parmesan and prosciutto-stuffed figs

Photo, Roberto Caruso.

Tip: Choose figs that are unblemished and give a little bit when you gently press them.


Ingredients

  • 2 tbsp balsamic vinegar
  • 2 tbsp honey
  • 12 fresh figs , stems trimmed
  • 12 thick shards parmesan , about 24 g total
  • 4 slices speck or prosciutto , each cut into 4 pieces

Instructions

  • BOIL vinegar and honey in a small saucepan until syrupy, about 4 min. Set aside to cool.
  • PARTIALLY quarter figs, cutting three-quarters of the way down. Stuff each fig with 1 cheese shard and a piece of speck, then drizzle with 1/2 tsp syrup.
  • Make-Ahead Tip: Figs can be assembled 3 hours in advance. Cover and refrigerate stuffed figs, then drizzle with room-temperature balsamic glaze when ready to serve.

On grating cheese:

Nutrition (per serving)

  • Calories
  • 64,
  • Protein
  • 2 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 1 g,
  • Fibre
  • 2 g,
  • Sodium
  • 136 mg.