Chef Roy Harland from the Elbow Room shows us how to make Grilled Prosciutto Wrapped Figs.
Prepare the figs:
4 ripe Mission figs
2 Tbsp. Balsamic Vinegar
2 Tbs. Extra Virgin olive oil
4 very thin slices Prosciutto di Parma
½ cup plain yogurt
2 Tbs. honey
pinch of cayenne pepper
½ cup shelled walnuts – garnish
handful arugula leaves - garnish
Freshly ground black pepper
Trim just the tips of the stems of the figs & halve the figs lengthwise.
Lay out the prosciutto slices and cut them down the center lengthwise.
Pour the vinegar & oil onto a small plate and coat the figs on all sides in the vinegar & oil mixture.
Wrap the prosciutto slices tightly around the eight fig halves
Mix the yogurt, honey & cayenne in a small bowl and spoon the sauce onto a serving plate.
Grill the figs:
Heat a stovetop grill pan or outdoor barbecue to medium hot. Grill the figs, cut-side down for about one minute, or until nicely caramelized and heated through. Arrange the figs, grilled-side up on the sauce and serve while still hot. Garnish with the walnuts and arugula leaves. Finish with freshly ground black pepper.