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Marscapone Stuffed Figs
wrapped in prosciutto

Love Foods in History


A small, pear-shaped delicacy, a ripe fig tastes sweeter than any dried one, a fresh plump fig smells better than any syrupy canned version. A knife slices through it like butter, the edible seeds are endless through eachlayer filed with succulent flavor. Figs date back to Cleopatra, Dionysian orgies, and the Roman Saturnalia. This innocent natural sensuality can work wonders prepared various ways.


Serves 4

8 black mission figs, fresh or reconstituted
1/2-cup marscapone cheese, ( stilton works too) cubed
8 thin slices prosciutto, cut in half
2 Tbs. extra-virgin olive oil
Gray salt
freshly ground black pepper



Preheat a grill pan to a medium heat.

Cut the figs in half and place a cube of blue cheese inside each half.

Wrap the prosciutto around each fig half, making sure to cover the cheese. The ends of the prosciutto should overlap.

Drizzle with olive oil.

Grill each piece until the prosciutto begins to color and crisp (about 2 minutes on each side).

Remove from the grill and place on a platter.

Season with Gray salt and pepper. Serve warm.
Chef's note: The key is to grill the prosciutto quickly leaving the blue cheese slightly melted with the inner part of the fig cool in temperature.


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