My friend MC and I had volunteered to make some cake pops for our friend GL’s dessert table at her wedding. If you have ever made cake pops, you know that this can be a long process. Baking the cake, waiting for it to cool, making it into balls, chilling them, etc. I had wanted to make a quick and easy appetizer for us to enjoy while we had some wine and worked on our cake pops! Good thing we had snacks, since we ran into a few snags and had to work late into the night. The wedding was fabulous and the dessert table was super cute! Congrats again to GL and her hubby, gorgeous bride and wonderful wedding!
Anyways back to the snack the helped to power MC and I through the long working session. I saw these on Pink Parsley and thought I would whip up half of a batch for our “working snack”. So delish and they even fit into MC’s low carb diet!
Roasted Figs and Prosciutto
adapted from Ina Garten
10 fresh figs
4 oz. prosciutto
1 Tbsp. Olive Oil
1 tsp. honey or agave
1. Pre heat the oven to 425 degrees. Wash the figs, trim the stems and cut them in half. Prepare prosciutto by cutting into strips about an inch thick.
2. Wrap figs with prosciutto, overlapping the pieces. Place seam side down on the cookie sheet.
3. In a bowl combine olive oil and honey and mix together. Brush or drizzle the mixture over the figs and season with salt and pepper.
4. Roast for 10 minutes, until the prosciutto starts to crisp.
These were so yummy! I think next time I might toss in some red chili pepper flakes to add some heat. I’ll probably also make a full batch cause the left overs (if there are any) would be great on a salad as well!