Assorted Fig Appetizers

author: sarahamiller

created: 2005-02-19 23:13:46

servings: 6


From "The Philosopher's Kitchen" by Francine Segan, a cookbook of recipes from ancient Greece and Rome, and very thoughtful gift from Sarah Jane. Great to make ahead for a party. "I call a fig a fig; a spade a spade", Menander, 342-292 B.C.


18 or so whole dried figs (I've used smallish and larger ones) 1 cup white wine 3-4 teaspoons marscapone cheese (I've also used goat cheese) grated zest of 1 lemon 2-3 tablespoons finely chopped pistachio nuts 2 teaspoons honey 2 ounces thinly sliced prosciutto 1. Bring figs and wine to simmer in a saucepan over low heat until figs are soft (about 5 minutes). Remove figs with slotted spoon. Continue cooking wine until syrupy, and reserve it. 2. If using small figs: cut the very tops off of them. If using large figs, cut off the stem, and then cut them in half. 3. Top 1/3 of the figs with marscapone cheese and lemon zest. 4. Pile the pistachios on a small plate. Pour honey onto another small plate. Press the cut side of 1/3 of figs into honey and then into nuts to coat. 5. In remaining 1/3 of figs, make a small cavity in the centers with your finger. Cut the prosciutto into 1/2 inch wide strips, roll into a bundle, and press into each fig. 6. Arrange all figs on serving platter. Drizzle prosciutto figs with reserved wine syrup.