This simple combination of ingredients barely constitutes a recipe, but this is honestly our favourite way to use the first of our figs. It is perfect for when you have only had a small harvest, but want to enjoy it at its best, and is easy to scale depending on the number of mouths you need to feed, or what else you are serving it alongside.
On its own, it makes a cheeky mid-afternoon snack or an appetiser for a BBQ, but we prefer to serve it as the centrepiece of a spread of smaller dishes – hummus, olives, breads, crudités – for a light lunch.
Figs with prosciutto and Stilton
Serves 2, alongside other small dishes (see above)
5-10 minutes
Ingredients
4 figs
4 slices of prosciutto (look for high-welfare or organic)
about 30g of Stilton
pomegranate molasses
Method
On a serving dish, arrange the slices of prosciutto into 4 circular nests.
Cut a deep ‘cross’ into the top of each fig, being careful not to go all the way through: you still want the base of the fig to be intact. Place one fig on top of each prosciutto nest, ensuring the cut quarters flare open slightly.
Cut small wedges of Stilton and push them into each quartered fig. Adjust the amount of Stilton to suit your personal taste.
Drizzle over a little of the pomegranate molasses, and serve immediately.
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