Looking at recent posts, it would seem that my cooking specialties lie in the fields of figs and feta. I would like to assure you that this is not the case, by offering up a recipe that contains BOTH of those ingredients. It may sound counterproductive, but let's just go with it. Besides, I have leftovers to use up.
This is a quick and easy recipe that makes a fantastic hors d'oeuvre (French for "appetizer of oeuvre") or snack. It's one of those recipes that seems a lot harder to make than it is. Low hanging fruit!
Prosciutto-Wrapped Feta-Stuffed Figs
12 cubes feta, about 1/4 inch wide
12 slices prosciutto (1/8-1/4lb)
It doesn't get much easier than this - the instructions are in the name of the dish.
Simply cut a slit three-fourths of the way through the figs, from the top down. California or Golden figs work best, just because they're bigger. Any ol' fig'll do, though, in a pinch.
Once the figs have been opened up, stuff each with a little cube of feta. They should look something like Pac-Man mid-bite. Mmm.
Next, wrap each fig/feta morsel with a thin slice of prosciutto and secure with a toothpick. If you have fresh sage or basil leaves nearby, consider wrapped a leaf inside the prosciutto as well for a little extra spice.
These would be completely edible right now. In fact, no one would blame you if a couple of the figs went missing right around this point in the process. Tough to resist. But resist if you can! The best part of this recipe comes next, when you toss these puppies in a frying pan. Cover the frying pan with a thin layer of olive oil and let it get nice and hot. Then put each wrapped fig in and let the prosciutto crisp up for a minute or two on each side. The crunch of the baconesque prosciutto contrasts really nicely with the figs, and the flavor comes through nicely. A great side dish, appetizer, or way to use leftovers figs and feta. Enjoy!