ROASTED PROSCIUTTO ROLLS WITH FIGS AND ROSEMARY
Instructions:
- 8 dried figs, preferably Greek or Turkish, stemmed;
- 8 thin slices prosciutto (4 ounces);
- 1 teaspoon minced fresh rosemary;
- Freshly ground black pepper;
- 8 toasted walnut halves;
- Extra-virgin olive oil, for brushing.
- Position a rack on the lowest shelf of the oven, about 4 inches from the bottom, and preheat to 375 F. Thoroughly brush a small rimmed baking sheet with olive oil, or coat with cooking spray.
- Place the figs in a small bowl and cover with hot water for 10 to 15 minutes. Drain and pat dry.
- Arrange the prosciutto slices side by side on a work surface. Sprinkle with the rosemary and season well with pepper. Slice the figs in half, but not all the way through, so they can be opened up like a book. Put a walnut half in the center of each and close. Place 1 fig on the bottom third of each prosciutto slice and roll up, using a toothpick to fasten the package. Transfer to the baking sheet.
- Brush the prosciutto rolls generously with olive oil, or coat with cooking spray. Roast for a total of 5 to 7 minutes, until the prosciutto is crisp and browned, turning once, using tongs, and brushing or spraying halfway through. Serve at once.
- TO GET A HEAD START: The prosciutto rolls, up through step 3, can be prepared 2 hours ahead. Set aside at room temperature.
- TO VARY IT: Use large pitted dried prunes instead of figs.