Fresh figs are only available for a short time so when I saw them in the supermarket the other day, I quickly sorted through them, choosing the ripest unblemished figs I could find, then turned to Jason and said “we need cheese and prosciutto!”
I spent a few minutes at the cheese case gently squeezing and sniffing wedges of this and that, but mainly focusing on rich, triple-cream bries and the ripe, blue-veined cheeses I knew would be salty and assertive enough to balance out honey-sweetened figs and the salty richness of prosciutto. At last I selected a tender, generous wedge of Bavarian cambozola, then with a bundle of freshly-sliced prosciutto in hand I made my way home to my kitchen.
To prep the figs I remove the stems, and slice an “X” about halfway down through, then opened them gently to reveal the vibrant red-hued flesh. I carefully packed each one with crumbled cheese, a floret of folded prosciutto, a drizzle of raw honey, and a sprinkling of fresh thyme.
Fresh figs with Cambozola and prosciutto
6 fresh figs
3 slices of prosciutto (sliced in half)
Crumbled blue-veined cheese
Drizzle of honey