Servings: Serves 6
- 12 large or 24 small ripe figs , preferably Black Mission
- 2 sprigs fresh rosemary
- 2 shallots , thinly sliced
- 1 bay leaf
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 12 thin slices prosciutto di Parma
Preheat oven to 450°. Place the whole figs in a 12-inch skillet. Add the rosemary, shallots and bay leaf and drizzle with the olive oil.
Cook, shaking the pan occasionally, over medium heat for 5 minutes. Transfer the pan to the oven and bake for 10 minutes, shaking the pan twice.
Remove the pan from the oven and arrange the figs on 6 serving plates. Discard the rosemary and the bay leaf. Whisk the vinegar into the skillet and cook over medium heat until warmed through. Drizzle the figs with the liquid and drape the prosciutto di Parma over them. Serve immediately.
1010 calories, 42.7 grams fat, 13.3 grams saturated fat, 318 mg of cholesterol, 12228 mg sodium, 23.2 grams carbohydrate, 127.2 grams protein.