Grilled Figs with Prosciutto and Toasted Almond Topping-Summer

Grilled Figs with Prosciutto and Toasted Almond Topping
For grilling, select figs that are still firm. If the figs are ripe, the texture will be too soft. Serve figs with a fruity Sauvignon Blanc.
4 Servings

8 small figs, not too ripe (Black Mission figs are best)
1 tablespoon plus 2 teaspoons flavorless oil (grapeseed or safflower)
About 3 tablespoons Toasted Almond Topping (see recipe below)
16 thin slices prosciutto

Preheat your grill or broiler.

1. Cut the figs in half lengthwise. Place them in a medium bowl and toss them with two teaspoons of oil, to coat. Use the rest of the oil to coat the grill grates. Turn the grill heat down to medium-high, and place the figs on the grill cut side down.

2. Cook until there are grill marks and the figs are heated through. This will take about 3-5 minutes, depending on the ripeness of the figs. As you remove the figs from the grill, top each one with a teaspoon of almond topping.

3. Coil 4 slices of prosciutto on each serving plate to make a nest for the fig halves. Serve with bread and a non-oaky Chardonnay.

Toasted Almond Topping for Grilled Fruit
Once you've tried this topping you will find lots of other from grilled fish to salad to sprinkle it on.
Makes about 1/2 cup

Olive oil
2 slices day-old French bread, sliced about ½ inch thick
1 1/2 tablespoons almonds blanched and toasted*
1/2 teaspoon orange zest (use a zester, not a grater)
1 small garlic clove
6 fresh mint leaves
Kosher salt

1. Remove the bottom crust from the bread and turn on a blender with the lid on. Carefully open the lid and add the bread in pieces to make large flakey crumbs. Sauté the bread crumbs in an 8” skillet with about 1/8 to ¼- inch of olive oil, and salt over medium heat. Sauté about one minute until the bread is golden brown. Drain on a paper towel.

2. Coarsely chop the almonds.

3. Finely chop the orange zest together with the garlic and mint; then in a small bowl combine with the bread crumbs and almonds. Taste and see if you need a pinch more of salt.

*To toast the almonds, pre-heat the oven to 350°F. Cook the almonds on a small baking sheet for about 3- 5 minutes to lightly toast.

Adapted from The Zuni Café Cookbook, Judy Rodgers, 2002
©Julie Logue-Riordan, 2009

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Copyright © Julie Logue Riordan, Cooking with Julie