Some lazy summer afternoons, my interest in a full meal fragments into a mosaic of inchoate cravings, farmer’s market finds, and refrigerator foraging. It starts like this: “What do you want for dinner?” “Huh?”
Eventually, I start rummaging. I’ve got figs so soft that their juice is turning the paper bag damp at the bottom. I had to buy them because it is summer and fig season is short, but I had no clear idea of how I intended to use them. A package of prosciutto. Two ears of corn, for which I body-checked several other patrons of the farmer’s market in the morning as a mosh-pit formed around the heap of corn. A bit of leftover white bean hummus and a couple of pitas.
It is odds and ends, but no matter. The corn goes on the grill, then the figs. We crack open a few bottles of icy beer and sit on the patio just savoring the warmth and light of the day. The sounds of the city are muted up here–birds chirp and the cat perks up his ears. The breeze shifts, bringing a whiff of someone else’s grill. Shards of sunlight glint off the lake.
Within minutes, it is time to eat.
This is barely a recipe, but the result is more than the sum of the parts. The salty, chewy, slightly crispy prosciutto cradles the juicy figs, so tender that they drip sweet, hot juice.
Grilled Figs & Prosciutto
- 8 fresh figs, rinsed and halved
- 8 slices prosciutto, cut in half lengthwise
Soak wooden skewers in water for at least 30 minutes. Wrap fig halves with a slice of prosciutto, and place on skewers with a small space between each. Grill over low flame, turning as necessary until browned and crispy around edges.