Tuesday, August 10, 2010

Grilled Fig Appetizer

fig4

I know you've been wondering "why hasn't she posted any fig recipes yet?".
If you are a regular reader of this blog, then you know about my obsession with fresh figs.

Unfortunately, they are only available for a short season in New Jersey for a few weeks in August and September.

I haven't been that excited about them lately, because they haven't been that good!
There is nothing worse than getting the fresh figs home only to find out they have no taste!

Good figs should be heavy and sticky, almost ready to burst.
They are a delicacy, and are best eaten right off the tree.

Their shelf life is very short, maybe 2 days on the counter before they start getting moldy, and 3 days, if you are lucky, in the fridge.



This week's fig recipe saved the bland tasting figs that I got stuck with.
Something about grilling the figs that brings out their sweetness.



Take skewers and thread them with fresh fig halves, wrap with a small piece of prosciutto, speck or Serrano ham, and tuck a fresh basil leaf inside.



Drizzle with olive oil and grill on medium heat for about a minute or so on each side.

Slide off the skewers and drizzle a small amount of balsamic vinegar on them while still warm.

These make an impressive appetizer and tomorrow I am going to put them on grilled pizza!



These were fantastic!

12 comments:

Recipe for Delicious said...

Wow: those look awesome. If they're good with crummy figs, imagine how great they'll be with nice juicy ones!

The Japanese Redneck said...

I've never heard of speck. My fig sets fruit earlier in the spring. Sometimes they put on a second crop.

I told hubby we were going to have to build a cage over the trees in order to keep the birds out...

Meseidy said...

This looks like heaven! Yummmmm

LaDue & Crew said...

I'm excited about these! They really look sinful, and these days, easy grilling is up my alley!

kat said...

They do look fantastic. I ended up freezing a bunch of the figs my parents brought me this year. I figure they'll still be good for baking.

Kirsten Lindquist said...

Oh yeah baby! That's what I'm talking about! I was waiting for some great fig/pork recipes to come along, this is the winner! Thanks for posting!

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Julie said...

Wow, that looks so elegant and delicious! I don't even know if I've ever seen a fresh fig in my life!

Bluebird NY said...

I got a really disappointing box of figs too! Your recipe is great, because you have to jazz these duds up to make them edible. I did something similiar without the basil, and used some aged Balsamic Vinegar that added the sweetness the figs lacked. So I guess we have to hope next year's fig crop will be better!

Proud Italian Cook said...

They look fantastic! i can't wait to see the grilled pizza. I'm ashamed to brag but my figs were heavy, sticky, plump and sweet. (sorry) but I thought of you eating them.

Auntie Lollie said...

Yummmm! These look delicious.
I just made ricotta cheese tonight (i'll be posting more about it tomorrow). Maybe i should incorporate your figs and speck. Marie, i want your figs! You both have wonderful fig recipes.

Lisa from DE said...

Hi, Stacey. I've been waiting for your fig fest! Now I see why it's been delayed. Yesterday I stopped at a nearby farm market and their figs were tiny! I bought 3 for $2 but looked longingly at their tree which is full of baby green figs. Maybe our bad winter had something to do with the sad harvest. Thanks for the recipe. I'm going to savor my little morsels.