Janis McLean, chef of The Morrison-Clark Inn, turns fresh or dried figs into an appetizer or something to pass around with cocktails that's a little out of the ordinary.

Makes 24 small bites. (“I always double the recipe,” says McLean.)

2 tablespoons butter
12 dried mission figs, sliced in half top to bottom (McLean says she uses fresh figs when they are in season, in early fall, and dried figs out of season.)
1/3 cup of port
1 tablespoon of balsamic vinegar
2 ounces of goat cheese
12 slices prosciutto, sliced in half lengthwise (You can also make them without prosciutto for vegetarians.)

Heat a 10-inch skillet over medium heat. Add the butter. Once the butter is melted and the sizzling subsides, add the figs cut side down.

When the pan is hot again, carefully pour the port into the pan, standing back while you do this. Don’t pour from a bottle into a hot pan, as the bottle can catch fire. Instead, use a small glass or measuring cup.

After the flames subside and the port is reduced, add the balsamic vinegar and toss to combine. Simmer until most of the liquid has been absorbed. Cool off the heat.

Once the figs are cool enough to handle, dollop a teaspoon of goat cheese on the cut side of the fig, then wrap a strip of prosciutto around the middle. Continue with the remaining figs, goat cheese and sliced prosciutto.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

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1 Comment

1. Lisa McCormack

   Julia,
   This recipe sounds absolutely delicious! I can't wait to try it.
   Lisa