Figs in Prosciutto Jackets
The inspiration of living in Italy will likely continue on for a very long time. I recently split fresh figs and stuffed them with a wedge of goat cheese. I wound them with jackets of prosciutto slices and garnished them with young leaves of basil. The plate of appetizers disappeared in 30 seconds. Late-comers were out of luck.
When in Milano in late July, riding my bike alongside the canal, I passed many fig trees heavy with ripening fruit. I kept watching the progress, wondering if the figs would be ready before my departure on July 31. They weren’t. But at half-ripe, they were already twice the size of the the California figs I recently bought here.
Eating figs here in Seattle reminds me of eating figs for lunch with friends in Sanremo along the Italian Riviera in early July.