Grilled Figs with O Meyer Lemon, Prosciutto, O Balsamic & Rosemary

Ingredients

8 ripe Black Mission figs
4 rosemary branches
¼ cup O Meyer Lemon Olive Oil
4 very thin slices lean prosciutto cut into strips
2 tbls. O Oak Aged Balsamic Vinegar
1 tsp. kosher salt – to taste
½ cup goat cheese (optional)
1 handful baby arugula (optional)

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Grilled Figs with O Meyer Lemon, Prosciutto, O Balsamic & Rosemary

Directions


FigMeyer1The sumptuous fall flavors of grilled, ripe Black Mission figs drizzled with O Meyer Lemon Olive Oil and O Oak Aged Balsamic Vinegar are simply over-the-top delicious. Of course, wrapping the figs in prosciutto is a classic. This appetizer or salad just gets better when you add crumbled goat cheese and/or place figs on a bed of baby arugula.

Preheat grill to medium — approx 150 degrees. Meanwhile, slice figs lengthwise and wrap with prosciutto strips. Skewer the figs and prosciutto onto the stripped Rosemary branches (or you can skip this step and lightly sprinkle rosemary over the figs and prosciutto while on the grill.)

Place figs on grill and turn often, for 5 minutes, or until figs are warmed thoroughly and starting to brown. Place figs on platter and sprinkle with crumbled goat cheese. Drizzle generously with O Meyer Lemon Olive Oil and O Oak Aged Balsamic Vinegar and lightly sprinkle with kosher salt.

To create a salad, arrange arugula on a plate, then place the figs on top with the goat cheese, O Meyer Lemon Olive Oil and O Oak Aged Balsamic.

Fall is fabulous! Enjoy.

4 Servings