Friends with Benefits

Long after citrus season is done, there are other desert treasures that land on our doorstep in abundance.

Friends Scott and Jeff emailed us with an offer of fresh figs from their tree. How could we say no?

Of course, Murphy's Law was in effect and we were at a family wedding on the East Coast when the offer came in. "Would there be any left by the weekend?" we asked. Scott responded, "The bounty is winding down." Sigh... perhaps we could still hope for a few.

We  let Scott and Jeff know when we were home, just in case there was any lingering surplus. Expecting but a few, you can only imagine my surprise when Scott appeared at the door with two pounds of luscious purple figs, warm from the tree. Yes, please!

The first thing Mark and I did was make an old favorite from our early days together - grilled figs and prosciutto. These juicy, savory-sweet morsels make great appetizers, a simple first course, or a light meal, which is how we used some of them that day.

This isn't big news on the hors d'œuvres front; I am sure many of you have seen this recipe - or one like it - before. Regardless, they deserve to be discussed again, because they are so good!

Having friends with fruit trees, or vegetable gardens, is a real benefit. And we love being the beneficiaries!

The summer garden.

Stay tuned for another fresh fig recipe!

~ David

Grilled Figs & Prosciutto

12 figs

3 ounces Parmigiano-Reggiano

12 slices prosciutto

Remove stems, wash and cut figs in half lengthwise (from stem end to blossom end).

Slice the Parmigiano-Reggiano into 24 thin slices.

Cut each slice of prosciutto in half lengthwise.

Place one half of a fig toward the end of one of the prosciutto slices, cut side up. Place a slice of cheese on top, then pull the end of the prosciutto up over, and continue rolling the fig and cheese in the prosciutto.

Place on a foil-lined cookie sheet, and repeat with remaining figs, cheese, and prosciutto.

Place the pan 4 inches from the broiling element and broil for 6-7 minutes until edges of the prosciutto are crisp and brown. Serve immediately.

Beware: these come out of the broiler scalding hot! Let them cool for a minute before tasting. And provide ample napkins, as they squirt and dribble luscious juices.

Makes 24.