Figs with Hazelnut-Prosciutto Crust

There is nothing more magical than a superfresh fig. And, I don't mean to brag (wink), but we happen to live just blocks from a garden with two fig trees... Each year in early fall, though, they become a little more readily available and this is wonderful.

Get your paws on some of these gorgeous gems, in their prime right now, and offer them up as we've suggested here, as an appetizer or an extra special salad topper. Or, take this design to another level by smearing goat cheese on the figs before dredging them in the crumbs. Then, toast them in the oven and finish with a drizzle of honey or balsamic vinegar. 

Yield: 24 pieces , Prep time: 10 minutes , Cook time: 20 minutes

Ingredients

Instructions

1. Preheat the oven to 450 degrees. 
2. Line a cookie sheet with parchment paper. Place the prosciutto on the cookie sheet and crisp in the oven for 5-10 minutes, until it's golden brown. 
3. In a dry saute pan, toast the hazelnuts. 
4. Next, pulse together the hazelnuts, prosciutto, and fresh mint leaves in a food processor; blend to a fine crumb and then transfer to a bowl. 
5. Just before you are ready to serve, remove the top stem of the fig, slice in half, and press the soft center of the fig into the crumbs. 

Tips + Tricks

**If you cannot get your hands on fresh figs, substitute dried figs that have simmered in red wine until soft. 

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