Yes, I’m writing about figs…again. Elizabeth thinks I am obsessed with them. And it’s true, I eat figs every day during their brief season (but I do that with strawberries and raspberries, too). One of our fig trees is putting out sensational purple figs and the other is ripening a fat green variety that should be ready just as we’ve finished with the purple, so there are figgy days still to come!
Grilled Stuffed Figs Wrapped in Prosciutto
Makes a dozen
Ingredients:
6 ripe figs (just picked, if possible), cut in half, lengthwise
Serve these little treasures with a kir royale (made with Open View Gardens' cassis). This weekend, to celebrate these figs, each day I picked a half dozen and made them into one of the easiest and most delicious appetizers of the summer:
2 paper-thin slices prosciutto
2 tsp rosemary-infused honey (see below)
1-2 TB fresh ricotta
12 walnut quarters
A sprinkling of your best olive oil
Directions:
1. Make the rosemary-infused honey by mixing 1/4 cup honey (I use an early-season, light amber colored sort so its own floral notes won’t compete with the rosemary), 1 TB rosemary leaves, bruised, and a TB water in a small pot. Heat it gently for 10 minutes. Take off the heat and let sit for another 15 minutes or so. Pour all but 2 TB in a jar. (What you don’t use in the recipe will keep for a good long time.)
2. Preheat the broiler or grill.
3. Add the walnuts to the 2 TB of the rosemary-infused honey in the small pot. Cook over low heat until the walnuts are hot and shiny with the honey. Remove from the heat and set aside.
4. Nestle one walnut piece inside each fig half; add a dollop of ricotta and wrap the entire bundle with a thin slice of prosciutto in a single layer.
5. Place the stuffed, wrapped figs on a small broiler/grill pan and place in the oven or on the grill for 3 or 4 minutes, until the prosciutto is sizzling and the fig is warmed through (I don’t cook it until it is melting as I like to keep the flavors a bit separate from one another. But you could keep them under there for another minute if you like–just be careful not to burn them or let the prosciutto become hard and leathery.)
6. Sprinkle lightly with your best olive oil and serve!
If you have any left (as if), you can store them in the refrigerator and reheat them. Buon Appetito!
Open View Gardens 
A Terrific post… keep the figs coming