This recipe is great for entertaining since it can be assembled 3 hours in advance. Cover and refrigerate the stuffed figs, and then drizzle with room-temperature balsamic glaze when ready to serve. Make sure to choose figs that are unblemished and give a little bit when you gently press them.
Parmesan and prosciutto-stuffed figs
Prep time: 15 minutes
Total time: 20 minutes
Serves 12
Ingredients:
2 tbsp balsamic vinegar
2 tbsp honey
12 fresh figs, stems trimmed
12 thick Parmesan shards, about 24 g total
4 slices speck, each cut into 4 pieces
Method:
Boil vinegar and honey in a small saucepan until syrupy, about 4 minutes. Set aside to cool.
Partially quarter figs, cutting three-quarters of the way down. Stuff each fig with 1 cheese shard and a piece of speck, then drizzle with 1/2 teaspoon syrup.
Per serving: 64 calories, 2 g protein, 12 g carbs, 1 g fat, 2 g fibre, 136 mg sodium.
Courtesy Claire Tansey
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