Lately the days are just a bit crisper, the nights a little earlier, and I’m quite thankful to wake up to find a brisk morning breeze coming in through the windows and a very warm Boy (and pair of cats) in the bed to draw warmth from.
I have to admit that fall is my absolute favourite season for food, especially in the early days where the weather begins to change. Suddenly, it’s possible to make slow-simmered soups and stews once again without worrying about heating up to an already-swelteringly muggy apartment. I’m already plotting out the next few weeks to see when I can finally prepare osso bucco with creamy polenta on the side, pot roast swimming in caramelised onions, and dozens of other stomach-warming goodies.
The selection of fresh fruits definitely suffers, I’ll admit, but in exchange, you can get your pick of crisp apples and juicy pears… and for the briefest moment in time, delicate sweet figs come into season. Make the most of it… before you know it, the figs will be gone again.
Figs Wrapped in Prosciutto
Fresh black figs
Thinly sliced good-quality prosciutto
Gorgonzola cheese (entirely optional)
This isn’t a recipe so much as it is a set of instructions for a dead simple appetizer with a complex blend of salty, sweet, and sharp all at once.
Cut fresh figs in half length-wise, then wrap with a piece of prosciutto or other thinly sliced cured ham and secure with a toothpick.
If you’re a fan of blue cheese, or think this is just too damned simple a combination, wrap a thin slice of gorgonzola along with the fig.
Devour immediately with a glass of fine port or dry sherry on the side.