Figs! Oh, how I do love figs. I must admit, I used to not like figs. Probably because my only taste of them was in the form of Fig Newtons. Blech! And then oh, roughly 5 years ago, I was in Paris for the first time, and saw the plumpest, most succulent-looking figs ever. So I bought a handful, sat on a bench somewhere in a park along the Champs-Elysee and slowly peeled the stem and outer layers. Oh my! What wondrous fruit!
These sad little figs I found at Trader Joe's didn't quite live up to my memory. But then for $2 for a large container, I guess I can't complain. Obviously, these figs needed to be gussied up before I could eat them. And East Meets West Kitchen's post on prosciutto-wrapped figs got me thinking. So I stuffed them with a walnut, wrapped them in prosciutto, and drizzled honey all over. Mmm! If your figs aren't up to par, this is the way to go!
Baked Figs Stuffed with Walnuts, Wrapped in Prosciutto, and Drizzled with Honey
Figs, however many you want to eat
Walnuts, however many to match the number of figs you plan to make
Prosciutto, a few slices as you'll only use part of a slice
Wash, dry figs. Cut off stems and quarter them.
Then insert a walnut into the center. Tear off a section of a slice of prosciutto and wrap around the fig until it forms a tight bundle. Place on oven-proof plate.
Repeat until you have however many figs you wish.
Then drizzle honey over each fig bundle.
Bake in a toaster oven on "toast" setting for 5 minutes. That's enough time to crisp the edges of the prosciutto, soften the figs but still keep them firm, and toast the walnuts.
Oh! This was so good I made it again the next day.