Coming home from AHS13 (the Ancestral Health Symposium) in Atlanta last week, I had a lot on my mind. After days of discussing food, nutrition and science and eating some of the most amazing organic and pastured foods, I was motivated to “create”.
During AHS Russ (the Domestic Man) and Paul Jaminet (‘Perfect Health Diet’, Author) gave a talk on paleo and gourmet foods. I for one, am all for keeping things simple. Especially as a busy mom and professional, elaborate recipes are for someone else or for special occasions. That said, gourmet does NOT mean complicated. I firmly believe great flavors do come from simple foods and that is exactly what this recipe was all about.
Prosciutto wrapped, feta stuffed figs.
8 fresh California Mission figs (sliced in half, through stem – or long ways)
8 small cubes of raw sheep’s milk feta cheese ( you can substitute any raw milk or grass fed cheese you like)
4 slices of prosciutto cut in half or thirds, again long ways, to create long ribbons.
Sea Salt (optional)
Fresh Ground Pepper
slice the fig in the center and stuff the feta cube partially inside.
Optional: lightly salt with sea salt and season to taste with fresh ground pepper
wrap the fig and cheese with the prosciutto ribbons
very lightly drizzle just a tough of EVOO over the top
at 375 degrees, in a glass baking dish, bake for approximately 15 minutes. Just enough to warm the cheese so that it slightly melts and to begin to crisp the prosciutto and caramelize the figs.
I had this bright idea to add a little acidity and sweetness by drizzling with a balsamic reduction and in no uncertain terms did this “finish” the dish and send it over the top!