search barefoot contessa

Roasted Figs & Prosciutto

Photo: Quentin Bacon

  • 20 large fresh ripe figs
  • 20 thin slices Italian prosciutto (about 8 ounces)
  • Good olive oil

Preheat the oven to 425 degrees.

Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut side up on a sheet pan.

Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Share This

From the cookbook

Barefoot Contessa How Easy Is That? Cookbook Details

Keep In Touch!

Newsletter Signup

Sign up and I'll send you great recipes and entertaining ideas every week!

barefoot contessa

Cart

Looks like your cart is empty.

Head over to the Cookbooks and Shop.

Keep in touch!

Sign up and every week we'll send you a seasonal recipe, easy gardening idea, or fun entertaining tip that you can do at home. (Know that I respect your privacy and will never ever share your information.)

Ina