Though I was never a finicky eater, growing up the only figs I was aware existed where the kind that came in a yellow package with the name "Newtons" emblazoned on the front. As I've gotten older, my tastes have grown up as well (thank goodness!), and the advent of the season that brings with it fresh figs gives me a little thrill each year. For Father's Day, the Franklin clan gathered at my sister-in-law's home in a northern suburb of Atlanta and, as luck would have it, my brother-in-law has a green thumb and a fig tree in the backyard. I whipped up this simple, crowd-pleasing appetizer in just about five minutes and thought it was too good not to share. Enjoy!
8 ripe figs (Mission or Alma figs work well)
1/4 lb. prosciutto, thinly sliced
1/6 lb. smooth blue cheese (I used creamy Humboldt Fog Blue, which has a texture almost like a brie)
Honey, to drizzle
Preheat the oven to 350 degrees Fahrenheit.
Trim the stems off of the figs, but leave the skin on. For very small figs, cut them in half, lengthwise. For large figs, quarter them (as shown at right).
Slice the blue cheese into small chunks and place one bit of cheese on top of each fig slice.
Take a small piece of prosciutto and wrap it around the fig and cheese.
Place all of the wrapped figs on a cookie sheet and drizzle liberally with honey.
Bake the figs for approximately 5 minutes or until the cheese is melted and the prosciutto is slightly crisp.
If desired, spear the fig with a toothpick for easy serving. Serve warm (though they still taste good once they've cooled down).