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Grilled Rosemary-Skewered Figs with Prosciutto Recipe from Artist Point, Wilderness Lodge


6 ripe (fresh) figs
8 sturdy 6-inch-long rosemary sprigs
4 slices prosciutto

Yield: 8 servings


Wash the figs thoroughly. If you are using green Calimyrna figs (from California) or Turkish figs, cut each one into quarters; if you are using smaller Black Mission figs, cut each one in half.

Slice a piece of prosciutto the long way to about the same width as the halved or quartered fig and roll the fig in it. Continue with the remaining figs. Strip the leaves from each sprig of rosemary, leaving an inch of green at one end. Slide 3 prosciutto-wrapped figs onto each rosemary skewer and grill until the prosciutto is crispy. Serve immediately. This is a filling appetizer and 1 skewer per guest should be plenty.



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