Parmesan and prosciutto-stuffed figs
Photo, Roberto Caruso.
Tip: Choose figs that are unblemished and give a little bit when you gently press them.
, stems trimmed
, about 24 g total
, each cut into 4 pieces
- 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.
Nutrition (per serving)
- 2 g,
- 12 g,
- 1 g,
- 2 g,
- 136 mg.