These little jewels of flavour were absolutely delicious. The figs are soft and sweet, wrapped in crispy, salty, prosciutto. When you bite into them, it’s almost like candy. The figs get caramelized in the oven and the prosciutto crisps up. The honey and the chili paste add a bit of sweet heat to the figs. It’s literally the perfect bite.

Makes 5 servings  

10 ripe figs 
5 slices of prosciutto, thinly sliced
1 tablespoon honey
1 teaspoon calabrian chili paste
sprinkle of salt

Preheat the oven to 425ºF.

Cut the stems off the figs and cut in half lengthwise through the stem. 

In a small bowl, mix the honey and calabrian chili paste together. Lightly spread the mixture on the flat side of the figs.

Cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. 

On a baking sheet lined with tinfoil, arrange cut-side up.

Drizzle with olive oil and sprinkle with salt.

Roast the figs for 15 minutes, until the prosciutto is a crisp and the figs are warmed through. 

Serve warm.

If you can’t find calabrian chili paste, any chili paste will do. You could even use a chili sauce like sriracha if you can’t find a paste.

If you have leftovers, keep them refrigerated and pop them into a 350ºF. oven to warm through.

When serving, I scattered some micro-greens to add colour and a little freshness. I also drizzled a little honey over the figs for some added sweetness.

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