Pairing the fresh, savory flavor of prosciutto with sweet rich figs and an herbed nut-based cream is perfect for a decadent appetizer or hors d'oeuvre for a cocktail party or get-together. For an even quicker recipe solution, substitute the cashews, miso and orange juice for store-bought dairy-free cream cheese, such as Tofutti.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 24 dried large calimyrna figs, stems removed
- Juice and zest of 1 orange
- 1/4 cup honey
- 1 1/2 cups raw cashews
- 1 T. white miso paste
- 1 t. dried thyme
- 1/2 cup chopped scallions
- 1 bunch arugula or, alternatively, baby spinach leaves , washed and stems removed
- 1/2 lb. thinly sliced prosciutto
- Salt and pepper, to taste
1. Preheat oven to 375 F.
2. Place all of the figs in a casserole dish just large enough to fit. Reserving 2 T. orange juice for the cream in a small dish, combine the remaining juice with the honey in a small bowl. Mix well, and pour over the figs. Lightly salt the figs and bake for 10 minutes or until soft and slightly golden.Set dish on a cooling rack to cool slightly.
3. In a blender or food processor, grind cashews until fine. Add the miso, reserved orange juice, orange zest and thyme, and process until well blended. Using a spatula, fold in the scallions to the mixture. Cover and refrigerate until ready to assemble. (This step can be done up to 1 day in advance.)
4.When ready to assemble, make a small "x" in the top of the figs while still warm, squeezing the sides slightly to create an opening. Spoon in a generous dollop of the cashew-scallion cream. Wrap each fig with a leaf of arugula or spinach, followed by a thin slice of prosciutto. Secure with a small bamboo skewer or toothpick and salt and pepper to taste. Serve warm or cold.