Figs & Pancetta

This simple appetizer is an amazing way to showcase some delicious figs.  I'd been wanting to wrap figs in prosciutto for a while now, but accidentally got slices of pancetta instead.  I think in my mind I'd filed them as being the same thing.  I did a little research and it seems like pancetta is thicker and less pliable, and cured with more spices than prosciutto.  You can use either one here--prosciutto would probably be easier to wrap around the figs, and you might not even need the toothpicks.

My boyfriend and I devoured all of these in about five minutes, but I imagine in a classier setting this recipe could feed a couple of additional people.  The figs are sweet and juicy, and a great contrast with the rich and salty pancetta.  The basil adds a layer of freshness, but you can make these without it and they will still be delicious.  If you're feeling extra fancy, you can boil your balsamic vinegar into a syrupy reduction--I used mine as is because I was in such a hurry to get these scrumptious morsels into my mouth.

Ingredients (serves 3-4 as an appetizer):

6 black figs
12 fresh basil leaves
12 slices pancetta or prosciutto
Olive oil
Balsamic vinegar

Toothpicks

Preheat the oven to 375 and line a baking sheet with foil.  Brush the foil with a little olive oil.  Trim the stems off the figs and cut them in half.  Place a basil leaf on the cut side of each fig half, then wrap with a piece of pancetta and secure with a toothpick.

Bake for 15-20 minutes, rotating the pan once.  The pancetta should be a little bit browned and sizzling.  If you use prosciutto instead of pancetta, you may not need to bake for quite as long.

Serve hot or warm, sprinkled with a little balsamic vinegar.

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