Recipe

Figs With Prosciutto And Parmesan Recipe

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Ingredients

12 (1/4-inch) chunks Pecorino Romano, Asiago, or Parmigiano-Reggiano cheese
1 sprig fresh rosemary
4 thin slices Proscuitto di Parma (about 2 oz), each cut into 3 strips lengthwise
12 dried figs (such as Calimyrna)
12 walnut pieces, broken & lightly toasted
1 1/2 c Marsala wine

Directions

Step #1 Combine first 3 ingredients in a medium saucepan.
Step #2 Cook, covered, over low heat/flame 25 mins or until figs are plump & softened.
Step #3 Remove from heat; let figs soak at least 1 hr or overnight.
Step #4 * Remove figs from wine with slotted spoon; pat dry with paper towel.
Step #5 Cut an X halfway through bottom of each fig.
Step #6 Gently open bottom of fig, & place a walnut piece & chunk of cheese in opening.
Step #7 Gently push back together; place cut side down.
Step #8 Wrap a slice of proscuitto around fig so top still shows.
Step #9 Line a serving platter with fresh fig leaves, if available; place figs on leaves, & serve.
Step #10 *Figs are best if marinated 1 to 2 days ahead.
Step #11 Place in a tightly sealed container, & put in the fridge.
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