Though the high today is 88, I walked out of yoga early this morning feeling a refreshing gust of cool air on South Main. Fall is, at last, approaching.
For a fall-ish fête, I experimented with Fresh Market figs and prosciutto from 387 Pantry. In this recipe, black mission figs are baked and caramelized in sweet Nature Nate's honey and balsamic. The light, savory components create an autumnal introduction while coveting the late summer fig harvest. I have discovered a favorite low-carb, gourmet hors d’oeuvres that can be prepped and plated in a matter of minutes.
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Makes 8 figs
8 fresh figs 1 ounce blue cheese, crumbled 3 sprigs fresh thyme, chopped 8 slices of prosciutto Honey & balsamic vinegar, to drizzle
1. Preheat oven to 325 degrees. Quarter the fig, ensuring not to slice completely to leave the bases intact. Add a small bit of blue cheese to each opening of the figs. Sprinkle thyme over each fig.
2. Wrap the prosciutto around each fig to keep figs intact. Drizzle with the honey and balsamic vinegar.
3. Bake for 10-15 minutes until the cheese is nicely melted and the honey and vinegar have caramelized.
This post is in partnership with Nature Nate’s. Thank you for being supportive of my sponsors!
