Prosciutto Wrapped Figs And Blue Cheese

Prosciutto Wrapped Figs And Blue CheeseHeadin’ For the Hills 
Every year, for the last thirty years, my family and some of our dearest and closest friends gather at Tahoe for the first two weeks in August. The amazing thing about it, besides the amount of space we take up on the deck at Garwoods, is that the third generation of these families is now carrying on the tradition. We may not see much of each other during the rest of the year, but we all make sure we’re there in August.

During those two weeks we raft down the river, hike, jet ski, go out to dinner, and hang out on the beach catching up and gossiping. As the years go by the little kids become big kids, and the big kids get married, and add more kids ensuring the tradition continues.

One of the best parts is our End of the Summer Beach Barbeque, which happens on the last Saturday. We stay on the beach all day, play red rover, and watch the sun go down over the lake while munching on the grilled sausages and various other tidbits that everyone brings. One of my family’s favorite’s is below. Try them. They’re so good. See you in a week. I’m headin’ to the lake…

Prosciutto Wrapped Figs And Blue Cheese
Adapted from Michael Chiarello and the Food Network
Serves four

8 Black Mission figs
1/2 cup blue cheese, cut into cubes
8 prosciutto (thinly sliced, cut in half lengthwise)
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper

Preheat grill to medium to high heat. The key to this recipe is to crisp the prosciutto quickly, while leaving the blue cheese just melted with the inside of the fig cool.

Halve the figs in lengthwise, and place a piece of blue cheese on each half. Wrap the prosciutto around each fig half, covering the cheese, so that the ends of the prosciutto overlap.

Grill each fig until the prosciutto begins to color and crisp. This should take about 2 minutes on each side.

Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper.

Serve warm.

This post was originally published on August 15th of 2012, and…well, the tradition continues.

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