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Stuffed Figs · GialloZafferano.com

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  Speaker 1: Stuffed figs are a quick and elegant summer appetizer. They
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  Speaker 1: are sweet, salty, creamy, and very fresh when served cold
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  Speaker 1: from the refrigerator. You prepare them in ten minutes without cooking,
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  Speaker 1: and you obtain four stuffed figs, perfect as a starter
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  Speaker 1: or for a buffet. For this recipe, you need about
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  Speaker 1: ten minutes of preparation time. The quantities listed are For
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  Speaker 1: four stuffed figs. You need these ingredients four ripe black
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  Speaker 1: figs eighty grams or three ounces of cream cheese eighty
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  Speaker 1: grams or three ounces of prosciutto crudo that is Italian
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  Speaker 1: cured ham. You need four slices each about twenty grams.
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  Speaker 1: The grated peel of one lime fresh lemon balm leaves
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  Speaker 1: also called melissa as needed, two teaspoons or ten grams
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  Speaker 1: of extra virgin olive oil. Find some needed black pepper
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  Speaker 1: as kneaded. Now prepare the filling. Place the cream cheese
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  Speaker 1: in a bowl, Add the extra virgin olive oil, Add
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  Speaker 1: the grated lime peel, add a pinch of fine salt.
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  Speaker 1: Finely chop the lemon balm leaves and add them to
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  Speaker 1: the bowl. Mix everything with a spoon until you obtain
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  Speaker 1: a smooth and homogeneous cream. Prepare the figs. Wash the
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  Speaker 1: figs carefully, and dry them gently. At the top of
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  Speaker 1: each fig, make two cuts that cross each other like
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  Speaker 1: a cross, but do not cut all the way to
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  Speaker 1: the base. Stop the knife before you reach the bottom
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  Speaker 1: so the fig stays whole with your hands, open each
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  Speaker 1: fig gently, widening the four segments without breaking them. Fill
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  Speaker 1: the figs. Use two teaspoons to take small portions of
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  Speaker 1: the cream cheese mixture. Place the cream inside the open figs,
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  Speaker 1: dividing it evenly among all four fruits. Make sure the
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  Speaker 1: cream fills the center of each fig and is slightly
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  Speaker 1: visible between the segments. Finish the appetizer. Take one slice
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  Speaker 1: of proscutto crudo for each fig. Roll the slice lightly
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  Speaker 1: without squeezing it too much. Place the rolled slice on
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  Speaker 1: top of the cream in the center of each fig.
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  Speaker 1: Add a light grind of black pepper if you like.
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  Speaker 1: Place the stuffed figs on a serving plate. Chill them
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  Speaker 1: briefly in the refrigerator so they are cool when you
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  Speaker 1: serve them. Then serve them and enjoy the contrast between
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  Speaker 1: the cold cream, the sweet, ripe figs, and the savory
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  Speaker 1: proshutto You obtain four stuffed figs. You eat them preferably
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  Speaker 1: right after preparation, or you keep them in the refrigerator
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  Speaker 1: well covered for a few hours before serving.