Let me start by saying that I am not a fan of simple things. I like things that you have to really baby….shit that takes forevvvvvver. Tedious tasks. BIG flavors. Dishes where you can feeeeeel the work and love that went into it.
Then I discovered these little bites…
They are little bites of FLAVOR. And all you need is olive oil, prosciutto, and figs, That’s it. If you’d like, you can even spice em up with blue cheese or honey which is still ridiculously easy and your guests (or lovah) will go nuts for them.
If you can’t make these, you are pretty much incapable of doing anything. Like we should probably take away your driver’s license and remove your sperm or ovaries (or both, we don’t discriminate here) and I’m going to figure out how to ban your IP address from ever coming here again. I mean I love you but I can’t coddle you, you know?
Step one! Slice the top of each fig off — the stem. Then slice little figgy in half. I only buy about 4 figs at a time, for 8 halves (durrr) but make as many as you’d like…it will be the same cooking time. And oh my god since you will ask this in the comments anyhow — I’m sad no one cared about my snapper recipe and people were only intrigued by my striped Equipment (GOT THAT?) shirt that I was wearing while saucing the little guy — the blazer is Helmut Lang and so are the shorts and the watch is something I can’t spell and the knife is from sur la table and the oil is from whole foods and the cheese was made by a cheesemaker and the book was published by a publisher and my skin is from being half thai and the tomato is from a vine and the pepper mill is made from wood are you happy now please tell me you are kljfkadljgdkg.
Take one super thin slice of prosciutto and “rustically” wrap it around the fig. Remember, rustic is what we call things when they look unprofessional and messy but you need a great euphemism. All my cooking? Rustic.
If you are feeling cray cray, slap a piece of blue cheese on the fig before wrapping the prosciutto around it. I LOVEDDD this snack before the blue cheese, but once I added cheese….hard to go back to the plain guys.
Use your ummm…fingerpads?… to slap some oil on the tops. Or honey! SOOO good with honey drizzled over them — plain with just prosciutto, or the ones with cheese.
Throw em in the oven and bake for 10 – 12 minutes at 400. The figs will come out super soft (and suuuuuper hot) and SUUUUUUPER FLAVORFUL. I think they’re just super. Can’t you tell? Super!
Make them. Because it’s fall and you’re a terrorist if you don’t make something with figs during the fall. And I just imagined these with a hot apple rum cider and I just about peed myself. Excuse me.