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BAKED STUFFED PROSCIUTTO + CAMEMBERT FIGS

I LOVE FIGS, ESPECIALLY WRAPPED IN PROSCIUTTO AND MY FAVOURITE CHEESE, CAMEMBERT. THIS COMBINATION REALLY IS LOVELY WHETHER SLIGHTLY GRILLED FOR 5 MINUTES TO LIGHTLY MELT THE CHEESE OR EATEN JUST AS IS, WITHOUT GRILLING, BUT THEN I ADD A FEW WILD ROCKET LEAVES TO EACH ONE AND MUNCH MY WAY TO GRATIFICATION, WHICH OFTEN MEANS INDULGENCE!

PREPARATION TIME: 10 MIN

BAKING TIME: 5 MIN

SERVES 4

400g (8) black figs

½ wheel Camembert, halved and sliced

140g prosciutto slices, halved lengthways

DRESSING

100g fig pulp (from 2 figs)

60ml extra-virgin olive oil

45ml rice wine vinegar

2 drops of honey

METHOD

Quarter the top half of the figs, leaving the bottom half intact, and gently squeeze the sides of each so you can see more of the flesh. Place a slice of cheese in each centre and top with prosciutto.

Place on a lightly greased baking tray and grill at 230°C for 3–5 minutes, until the cheese melts. Remove and place on a platter.

Mix the dressing ingredients together and pour over the figs.

Siba’s tip…

As a smaller canapé, you could quarter the figs all the way down and then bundle each quarter, along with a slice of Camembert and a few wild rocket leaves, into a piece of prosciutto cut in half lengthways. Add a wooden cocktail skewer to each to make them easy to hold and eat as nibbles. They’re also great drizzled with a little balsamic vinegar dressing.