Assorted fig appetizers

Time 25 minutes
Yields Serves 6
Assorted fig appetizers
(Los Angeles Times)

Bring the figs and wine to a simmer in a saucepan over low heat and cook until the figs are soft, about 5 minutes. Remove the figs with a slotted spoon. Continue cooking the wine until very thick and syrupy, about 10 minutes. Reserve.


Cut 1/4 inch off the tops of 6 figs and set the figs, cut side up, on a serving platter. Top each with one-half teaspoon of the cheese and sprinkle with the lemon zest.


Remove the stems from 6 more figs and halve the figs lengthwise. Pile the pistachios on a small plate and press the cut portion of each fig into them until the nuts adhere. Arrange the pistachio fig halves on the serving platter and drizzle with a little honey.


Remove the stems from the remaining figs and halve the figs crosswise. Make a small cavity in each center with the tip of your finger. Cut the prosciutto into one-half-inch-wide strips; roll each into a bundle and press into each fig. Place the stuffed figs on the serving platter and drizzle with the wine syrup.

From “The Philosopher’s Kitchen.”.

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