These figs can be served as an hors d’oeuvre, as the anchor for a green salad, or even as a garnish for roast pork. Because you’re wrapping the prosciutto around the figs, it’s best if you use slices that come from the widest part of the ham. If the prosciutto is smaller, buy two slices per fig and use toothpicks to secure the prosciutto onto the figs. This recipe is found on page 160 of Eat Good Food; it makes 16 wrapped figs to serve 4-6.
A small chunk Parmigiano-Reggiano cheese
8 large fresh figs
8 thin slices prosciutto
Extra virgin olive oil for brushing
1 1/2 Tbs. aged sherry or balsamic vinegar
Use a vegetable peeler to shave the Parmigiano into shards. Set aside.
Cut the figs in half lengthwise, and cut the prosciutto slices in half lengthwise as well. Wrap a piece of prosciutto around each fig, and then brush lightly with the olive oil.
Heat a large skillet (ideally cast iron) or a grill pan over medium-high heat. When hot, arrange half the figs in a roomy single layer, cut side down, in the pan. Cook until the prosciutto is browned and crispy, 1 1/2-2 minutes. Then flip the figs and repeat on the other side. Transfer to a serving platter and cook the remaining figs in the same way.
Drizzle the vinegar over the figs and top with shards of Parmigiano. Serve warm or at room temperature.