My parents used to have a hugely overgrown Black Mission Fig tree on their property. I was young and sometimes our young minds create big pictures in our little heads, but I felt as if the tree produced fruit all year long. I do know for a fact that it was taking over an entire portion of their yard – that images is a real-life-adult memory. During a yard re-model they decided to remove the tree. I was devastated.
A few years later a family friend gave them a gift in the form of a seedling. This little seedling just arrived from Kalamata, Greece. I’m not sure how this genius man brought a seedling from Greece to California, but his name shall remain a secret, in order to protect his innocence, kindness and generosity. :)
For about 10-years this little seedling grew. I remember when my dad brought the seedling home, in a little black plastic pot just maybe 4 tiny leaves growing on a medium sized stem. Today, my baby’s all growns up! (Trent Walker/Swingers movie reference.)
On a recent visit to my parent’s home in California, I tended to their fig tree almost every day and sometimes twice a day, climbing the ladder to reach the the top fruit, twisting under and in between thick branches, enduring the sticky, itchy milky liquid glue dripping from the stems as I pick them. During the later part of my visit I enlisted my children to stand guard with their Nerf water guns fending off pesky squirrels and large birds to protect the precious fruit. Our efforts paid off and we reaped the benefit of hundreds of fresh, green-skinned Kalamata figs.
First thing on my list to prepare: Grilled Prosciutto Wrapped Figs. Sweet and salty, they are easy, simple and a great summer appetizer or snack. The prosciutto grills until crispy and the figs caramelize – delicious!
According to About.com, Figs are fragile, high in fiber, and don’t last long so eat them fast! Any variety will work with this recipe; so use whichever variety you can get your hands on. Just make sure they are fresh!
Fresh figs, Kalamata or California Mission
Thinly sliced Prosciutto
Arugula for serving/garnish
No need to peel the skin off the figs – its edible! Slice figs in quarters or halves depending on their size, wrap in prosciutto, skewer.
Grill until the prosciutto is crispy and cooked.
Serve on a bed of arugula. Sprinkle with brown sugar, drizzle with honey, fig balsamic vinegar or balsamic vinegar, or just eat them up as they are.
There you have it. So. Easy. Right?!?
(Peaches and Melon wrapped up in prosciutto also grill pretty well and are so tasty!)
©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!