Sautéed Figs with Prosciutto and Parmigiano


A peak of season appetizer that’s a fig deal.

When fall figs come around, we’re always making delicious dishes to highlight their beautiful, jammy, flavor on our tables. These figs can be served as an hors d’oeuvre, as the anchor for a green salad, or as a garnish for roast pork. [Editor’s note: recipe from Sam Mogannam’s Eat Good Food ]


1 small chunk Parmigiano-Reggiano cheese

8 large fresh figs

8 thin slices of prosciutto

Extra-virgin olive oil for brushing

1-1/2 tablespoons aged sherry or balsamic vinegar


Use a vegetable peeler to shave the Parmigiano into shards. Set aside.

Cut the figs in half lengthwise, and cut the prosciutto slices in half lengthwise as well. Wrap a piece of prosciutto around each fig, then brush lightly with the olive oil.

Heat a large skillet (ideally cast iron) or a grill pan over medium-high heat. When hot, arrange half the figs in a roomy single layer, cut side down, in the pan. Cook until the prosciutto is browned and crispy (1-1/2 to 2 minutes) then flip the figs and repeat on the other side. Transfer to a serving platter and cook the remaining figs in the same way.

Drizzle the vinegar of the figs then top with the Parmigiano shavings. Serve warm or at room temperature.


Because you’re wrapping the prosciutto around the figs, it’s best to use slices from the widest part of the ham. If the prosciutto is smaller, use two slices per fig and toothpicks to secure the prosciutto around the figs.

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