Amid one of those weeks where are stressful things happen at the same time, I discovered the green fig. And while it did not completely alleviate the stress and anxiety of this busy, busy week, they did provide me with a healthy alternative to stress eating all of the mini candy bars my co-worker wrestled up for me. Green figs are sweeter than their black fig counterpart, and while they are a delicious snack plain I love this idea from Martha. Apparently, this is a popular bar snack in Venice and it is an excellent way to wrap up the night or to start is off. The standard h'orderves table would be greatly improved with a tray of these babies hot out of the oven. The prosciutto is thin and delicate but crispy and bacon-y and salty. It adds the perfect amount of crunch and salt to the soft, warm, sweet green figs. I didn't have any fennel seeds, so mine were fennel-less but I would love to get my hands on some before I buy my next batch of delectable green figs.
Green Figs with Prosciutto adapted from Martha Stewart
6 green figs, halved lengthwise
6 thin slices of prosciutto, halved
1/2 teaspoon fennel seeds, coarsely crushed
1. Preheat broiler. If using, sprinkle the fennel seeds onto the cut sides of each fig. Wrap figs with prosciutto, overlapping the ends.
2. Place figs cut sides down, on a baking sheet. Broil until sizzling and prosciutto is lightly browned, about 2 minutes. Flip, and broil 2 minutes more. Serve warm.