- 8 fresh green figs
- 8 thin slices prosciutto, cut in half lengthwise
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fresh rosemary, minced
- Salt and pepper
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Cut the figs in half and wrap a slice of prosciutto around each fig half, with the ends of the prosciutto overlapping. Place each wrapped fig on the baking sheet. Drizzle each fig with olive oil, rosemary, salt and pepper.
Cook the figs until the prosciutto is brown and crispy, 4 to 5 minutes. Serve warm.
Recipe courtesy Tom Napolitano
Recipe courtesy of Katie Lee