Easy Italian Recipes

 MAKE 4 SERVINGS

-8 ripe figs such as Mission or Adriatic
-4 paper-thin slices prosciutto
-Aged balsamic vinegar

Fresh figs, which have a short early-summer season and a second, longer season and bigger harvest that stretches from late summer into early autumn, should be picked and purchased at their peak of ripeness, as they do not ripen further off the tree. Look for fragrant, soft fruits with tiny cracks in the skin, being careful to avoid bruised specimens.

Trim the stem off each fig, then cut the fig in half lengthwise. Cut each slice of prosciutto into quarters. Wrap a piece of prosciutto around each fig half.
Arrange the wrapped figs on a serving platter. Drizzle evenly with balsamic vinegar to taste and serve.

Fresh figs are a staple of summer antipasto platters in Italy and pair well with both meats and cheeses. Try serving the fig halves with slices of salty ricotta salata or chunks of Parmigiano-Reggiano. Or, trim the stems and cut each fig into quarters lengthwise, stopping about 1/4 inch (6 mm) before the bottom so the fig remains intact. Stuff the inside with crumbled creamy blue cheese, such as Gorgonzola, or fresh goat cheese.

Buon appetito!