Appetizer
8 servings
20 minutes
5 minutes
Chef Tom Fraker
8 ripe Figs (firm) trimmed and halved lengthwise
1/4 cup Firm Goat Cheese
3 tablespoons Light Brown Sugar, packed
1/2 teaspoon Ground Cumin
1/2 teaspoon Kosher Salt
1 package Prosciutto, cut into 1 inch slices
6 tablespoons Balsamic Vinaigrette
6 tablespoons Brown Sugar
Preheat broiler.
Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half.
Stir together brown sugar, cumin, and salt, then rub onto 1 side of each prosciutto slice. Place one piece of prosciutto, sugar side up, over each fig half.
Broil figs, prosciutto side up, on rack of a broiler pan about 3 inches from heat, until prosciutto is browned, about 2 minutes.
In a small heavy saucepan, heat vinegar and brown sugar over moderate heat, stirring, until sugar is dissolved and simmer 1 minute.
Drizzle the syrup over the figs and enjoy.
Used medium-size figs. Used 4 ounce package prosciutto.
