Fig and prosciutto are a classic combination. Search out La Quercia prosciutto or other brands that use humanely-raised, heritage pork.
16 thin slices prosciutto
16 whole dried figs
Fresh pepper, coarsely ground
Wrap a slice of prosciutto around each fig. Grind pepper on top and drizzle with olive oil.
This is another great recipe adapted from Mark Bittman. It’s a good introduction to Brussels sprouts. Bacon and figs would make cardboard taste good.
2 tablespoons olive oil
2 slices of bacon, chopped
1 pound Brussels sprouts
1 cup figs, chopped (dried or fresh)
1/4 cup water
Salt and black pepper to taste
2 teaspoons balsamic vinegar
- Heat a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
- Cut bottoms off sprouts and discard. Slice Brussels sprouts as thinly as possible. Use a mandoline or food processor if you want.
- Add sprouts, figs and water to skillet. Season with salt and pepper and cook until sprouts are tender, about 5 to 10 minutes, or until water evaporates. Stir occasionally.
- Drizzle with vinegar and salt and pepper to taste. Serve warm.