I’ve nursed a fig tree back to health in our backyard for the past year. It will be at least another year before it produces fruit. In the meantime, our friend Shari Hansen is graciously sharing her figs. We’ll be lucky if ours taste nearly as good as hers.
Fresh figs straight from the tree, coupled with authentic Italian prosciutto, and drizzled with fresh lemon juice, are one of my favorite late summer dishes. As long as I live in a suitable climate, I’ll have a fig tree and at least one lemon tree in my yard. I’ll leave making prosciutto to the experts.
This recent batch of appetizers fit perfectly in my Jeffcoat ceramic egg tray that Tonda and Joe Jeffcoat originally made to house devil eggs. If you love the tray, check out more pottery on their website. The Jeffcoats settled in Little River, SC in 2004 and have a studio near Calabash, NC. I’m hoping they fared well during Hurricane Florence.
To fill a similar dish, follow this recipe:
10 ripe fresh figs, washed and sliced in half
20 small slices of cold prosciutto, rolled and placed on top of each fig slice
juice from 1/2 lemon, gently squeezed over each fig morsel
Susan M King 