Stuffed Artichokes

Stuffed artichokes are a favorite of mine. I always make them at least once during the spring when artichokes are in season. Yes, the prep work required when cooking with fresh artichokes is kind of intimidating, but it’s really not that hard! It just takes some time. The stuffing I usually use is a classic Italian-American version and vegetarian, but you can also add prosciutto, pancetta or sausage to the mixture if your (artichoke) heart desires. Enjoy!

Stuffed Artichokes / © 2015 Amy AmatoStuffed Artichokes / © 2015 Amy AmatoStuffed Artichokes / © 2015 Amy AmatoStuffed Artichokes / © 2015 Amy AmatoStuffed Artichokes / © 2015 Amy AmatoStuffed Artichokes / © 2015 Amy AmatoStuffed Artichokes / © 2015 Amy Amato

2 Servings

1/2 cup freshly squeezed lemon juice (save the lemon halves)
2 large artichokes
1 cup breadcrumbs
1 garlic clove, finely chopped or grated
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
1/4 cup chopped parsley
1/4 cup olive oil (plus extra for drizzling)
1/4 cup of dry white wine
Salt & Pepper

Preheat oven to 400 degrees.  Add about half of the lemon juice and the reserved lemon halves to a large bowl of cool water.

To prepare the artichokes, saw off the top third using a serrated knife. Snap off any tough outer leaves around the stem. Using a sharp pair of kitchen shears, cut off the pointy tips of each leaf, all the way around. Gently pull and spread the leaves outward to expose the inner, purple-tipped leaves. Pull out these inner leaves and use a small spoon to start scraping out the “choke” to expose the heart at the bottom of the artichoke. Slice off the stem of the artichoke close to the root so it can sit flat. Place the artichoke in the bowl of water and lemon juice to keep fresh. Repeat with the second artichoke.

Mix together the breadcrumbs, garlic, cheese, parsley and olive oil. Season with salt & pepper.

Remove the cleaned artichokes from the water and drain them upside down on a kitchen towel. Spread the leaves of the artichoke open and stuff the crumb mixture between the leaves and in the center where the choke was removed.

Place the artichokes in a baking dish that will hold them snugly. Pour the wine, 1/4 cup water and remaining lemon juice around the artichokes. Season the liquid with salt. Drizzle additional olive oil over the top of the artichokes. Cover the dish with aluminum foil and bake for 30 minutes. Uncover and bake an additional 20-30 minutes, depending on the size of the artichokes. They should be tender all the way through and the breadcrumbs should be slightly browned.

Transfer artichokes to a shallow serving dish and spoon some of the cooking juices over them.

Stuffed Artichokes / © 2015 Amy Amato

Spicy Grapefruit Margarita

I decided to put my new appreciation for tequila to use this past weekend. Earlier this year, I purchased the Mason Shaker – a four piece mason jar cocktail shaker created by W&P Design in Brooklyn, NY. It came in a set along with their cocktail book, Shake: A New Perspective on Cocktails. The book is well designed and contains unique and simple drink recipes that motivate you to branch out of your normal cocktail routine.

Below is their recipe for a Mid-Winter Margarita containing fresh grapefruit juice. I put my own twist on it by using jalapeño infused tequila. Prior to mixing the cocktail, I let 1 jalapeño soak in about 12 oz of blanco tequila for 24 hours. That was enough time to add a noticeable spice to the drink and just a hint of jalapeño flavor, which is really all you need for this cocktail. After keeping the peppers in the jar for a few more days, the tequila is now very spicy. It may be good to use for a tequila Bloody Mary…or Bloody Maria, if you will.

Spicy Grapefruit Margarita / © 2015 Amy AmatoJalapeno Tequila / © 2015 Amy AmatoSpicy Grapefruit Margarita / © 2015 Amy AmatoSpicy Grapefruit Margarita / © 2015 Amy AmatoSpicy Grapefruit Margarita / © 2015 Amy AmatoSpicy Grapefruit Margarita / © 2015 Amy AmatoSpicy Grapefruit Margarita / © 2015 Amy Amato

Adapted from Shake: A New Perspective on Cocktails by Eric Prum & Josh Williams

Makes 2 cocktails

3 shots of jalapeño infused blanco tequila (Shake suggested Espolón so I decided to give it a try).
1 & 1/2 shots Cointreau
1 & 1/2 shots fresh lime juice
1 & 1/2 shots fresh grapefruit juice
2 slices of fresh lime (for garnish)
Chile salt

Combine the tequila, Cointreau, lime juice and grapefruit juice in the shaker.

Add ice to above the level of the liquid and shake vigorously for 15 seconds.

Strain the mixture into chilled rocks glasses rimmed with chile salt and containing large cubes of ice.

Garnish with lime slices.

Spicy Grapefruit Margarita / © 2015 Amy Amato

A Weekend in Tequila & Guadalajara

Brady, a couple of our friends and I spent a long weekend in Guadalajara for a friend’s wedding a few weeks ago. I have to say, Mexican weddings are a trip. I’m so happy we had the chance to experience such a wild celebration. We had so much fun!

One of the best parts of our trip (other than the wedding) was our day spent in Tequila. The town is about an hour drive from Guadalajara. Most of the photos below are from the grounds and facilities of two craft tequila distilleries we visited: Fortaleza (or Los Abuelos) and Casa Noble. We learned all about the tequila making process, the different variations and tips on distinguishing flavors. I probably drank more tequila in 4 days than I have, total, in my entire life. However, I also tasted some of the best tequila I’ve ever had in my entire life.

Some of the notable food we ate during the trip included: jicama & orange pico de gallo, chilaquiles (mixtos!), tortas ahogadas, buñuelos, pozole and obviously, tacos. The pozole and tacos we had were served the day after the wedding at a party hosted by the groom’s parents in their gorgeous home. Again, probably the best I’ve ever tried. I hope to make another trip to Mexico in the near future. Mexico City and Oaxaca being some of my top destinations. Who wants to come with me?!

Blue Agave / © 2015 Amy AmatoBlue Agave /© 2015 Amy AmatoLos Abuelos / © 2015 Amy AmatoAgave Pineapple / © 2015 Amy AmatoFortaleza / © 2015 Amy AmatoFortaleza Horses /© 2015 Amy AmatoFortaleza / © 2015 Amy AmatoCava La Fortaleza / © 2015 Amy AmatoTequila / © 2015 Amy AmatoTequila / © 2015 Amy AmatoTequila / © 2015 Amy AmatoTequila Dogs / © 2015 Amy AmatoTortas Ahogadas / © 2015 Amy AmatoPozole / © 2015 Amy AmatoPozole / © 2015 Amy AmatoPost Wedding / © 2015 Amy Amato

Roasted Fennel, Orange and Red Onion Salad

I just checked outside and it’s still winter in Chicago. The good news, for me, is that I’m going to Mexico next week! The forecast shows highs in the upper 70s and lots of sun. (Yes, I’m trying to make you jealous). The good news, for you, is that I have the perfect winter salad for you to make!

Fennel has been a staple in my kitchen since returning from Italy. Over the years, I’ve used it in a variety of recipes but I’ve recently started to enjoy it raw, with a little olive oil, salt and pepper. I’ve pretty much been finding any excuse to eat it though. This recipe combines roasted fennel with another one of winter’s leading ladies – the orange.

Side note: my oven gets crazy hot (which I sometimes forget) so my ingredients came out a little more roasted than necessary for this dish. Luckily, I like a little char.

Roasted Fennel, Orange & Red Onion Salad /  © 2014 Amy AmatoFennel /  © 2014 Amy AmatoFennel, Orange & Red Onion /  © 2014 Amy AmatoFennel, Orange & Red Onion /  © 2014 Amy AmatoRoasted Fennel, Orange & Red Onion /  © 2014 Amy AmatoRoasted Fennel, Orange & Red Onion /  © 2014 Amy AmatoRoasted Fennel, Orange & Red Onion Salad /  © 2014 Amy Amato

Adapted from Food52

1 large or 2 small fennel bulbs (about 1 pound untrimmed)
1 medium red onion
1 or 2 navel oranges, scrubbed (I also had a blood orange on hand so I threw that in)
2 Tbs extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/3 cup pine nuts

Position a rack in the center of the oven and heat to between 350-400 degrees (depending on the strength of your oven). Line a heavy-duty rimmed baking sheet with parchment paper (this will prevent the oranges from sticking to the pan).

Trim the fronds from the fennel. Cut the bulb(s) in half lengthwise. Use a paring knife to remove most of the core from each half. Lay each half flat on a cutting board and cut into 1/4-inch-thick slices. Toss the slices onto the baking sheet.

Cut the onion in half. Peel and remove the root end from both halves. Slice each half crosswise into about 1/8 to 1/4-inch-thick slices and add to the fennel.

Next, slice about 1/2 inch off each end of the orange(s) and reserve (you’ll use these later to squeeze over the salad). Stand the orange(s) up on one cut end and cut lengthwise in half. Then cut each half lengthwise in half again so you have 4 pieces. Arrange each quarter with cut side down and slice crosswise into 1/4-inch-thick quarter-moon-shaped pieces. Add the orange to the fennel and onion. Drizzle the olive oil on top and season well with salt and plenty of pepper. Toss to coat and arrange evenly on the baking sheet.

Roast the vegetables and oranges, stirring with a spatula after 15 minutes to ensure even cooking. Continue checking every 10 minutes or so as the vegetables close to the edge of the pan will brown more quickly than those in the center. Stirring and shaking the pan every so often will help in making sure everything cooks evenly. Continue roasting until the vegetables and oranges are tender and the outer edges are beginning to caramelize, 25 to 45 minutes.

On a separate baking sheet or in a frying pan on the stovetop, toast the pine nuts for about 5 minutes until just slightly browned. Remove from the oven/heat and let cool.

Transfer the vegetables and oranges to a serving dish and let cool for about 10-15 minutes. Squeeze the juice from a couple of the reserved orange ends over the salad. Top with the toasted pine nuts and add any additional salt & pepper if needed. Drizzle with a little of your best olive oil and serve warm or at room temperature.

Roasted Fennel, Orange & Red Onion Salad /  © 2014 Amy Amato

Italy Part 4: VENICE

Ah, Venice. My expectations of this city were mixed. I had some people tell me they absolutely loved it and some who told me not to bother. The reason we decided to go was because either way, love it or hate it, it’s not going to be like any other city we’ve ever seen. This was true and I’m so happy we went. Unfortunately, the touristy aspect of Venice is what gives it a bad name. (Thanks a lot, Clooney).

We arrived via train from Florence and hopped on the Vaporetto (water bus) to our Airbnb apartment in the Castello district. This district is one of the only areas on the island where Venetians actually live and it’s slightly removed from the main tourist district. The neighborhood is quiet and peaceful and has all the classic beauty you’d expect from Venice. It was early evening and after dropping off our bags we ventured out, not having any real destination in mind. We ended up in San Marco, the main district, crowded with tourists, luxury boutiques & hotels, selfie-stick sellers and overpriced restaurants. It was a vast contrast from Castello. This did not bode well for us as we sought out a place to eat dinner. The food at the restaurant we went to, which appeared decent enough, was subpar (that’s putting it nicely) and unreasonably expensive. We felt totally duped and infuriated for wasting a meal at this place. The lesson learned? Avoid San Marco.

The other not so great thing about Venice is that it’s almost impossible to navigate unless you memorize a specific path to take. We learned this after getting completely lost trying to find our way back home the first night, which only added to our frustration after our huge dinner fail. Luckily, things turned around for us the next couple days.

For the rest of our stay, we explored all the other districts of Venice. We pretty much covered the whole island. We visited the Peggy Guggenheim Collection, went for a run along the waterfront, had our first (authentic) Aperol Spritz, ate cicchetti wherever we could and found the perfect local wine bar in Cannaregio with house made wine (served out of re-used water bottles) for 90 cents (Cantina Aziende Agricole – a must).

In the end, Venice proved itself to me and I would absolutely go back. It’s too beautiful not to see again.

Rialto View /  © 2014 Amy AmatoCastello /  © 2014 Amy AmatoCampo do Pozzo /  © 2014 Amy AmatoCamp de l'Arsenal /  © 2014 Amy AmatoCastello Gatto /  © 2014 Amy AmatoCastello /  © 2014 Amy AmatoCastello /  © 2014 Amy AmatoSun Breaking /  © 2014 Amy AmatoPeggy Guggenheim Collection /  © 2014 Amy AmatoPeggy Guggenheim /  © 2014 Amy AmatoVenice / © 2014 Amy AmatoVenice / © 2014 Amy AmatoVenice /  © 2014 Amy AmatoVenice /  © 2014 Amy AmatoBridge of Sighs /  © 2014 Amy AmatoCichetti / © 2014 Amy AmatoPiazza San Marco /  © 2014 Amy AmatoRialto Night View /  © 2014 Amy Amato

Italy Part 3: FLORENCE

Hopefully you guys aren’t sick of hearing about Italy because I still have two more cities to cover! Our next stop after Siena was Florence. For us, the city lived up to the hype. Being from Chicago, we can appreciate a city that isn’t necessarily the biggest and baddest but offers just as much. Florence was also the only city we visited where we regularly heard people speaking English (they have a fairly large North American population). It made communicating with people easier than anywhere else. Much more so than Rome, which was kind of surprising.

We stayed in a neighborhood south of the Arno river called Oltrarno (literally, beyond the Arno), just a few steps away from the Piazza Santo Spirito. This area is home to some of the city’s long established artisans. Walking around Oltrarno you’ll find workshops of ironworkers, bookbinders, leather workers, sculptors, violin makers and more. Some still practicing the most traditional techniques of their craft.

Probably the best part of our stay (and where we learned most about the city and Tuscan life) was our cooking class with Melanie and Paolo of The Spice Lab. Paolo is a chef and bar owner (the Italian kind of “bar”) and grew up just outside of Florence. His wife, Melanie, is Canadian/American and one of the top pastry chefs in Italy. We started the day with Paolo at the Central Market where we bought ingredients for our lunch. Having him there to guide us through the different vendors was key. He also gave us a little background on some standard Italian ingredients. I looooved this market. Which you’ll see from the photos.

After the market, we went back to their little cooking studio in Oltrarno to make lunch. Our menu included kale & white bean crostini, artichoke soufflé, pumpkin risotto, pork tenderloin and flourless chocolate cake (recipes I plan to share here at some point). Sadly, I didn’t capture any good photos from the class because, ya know, the focus was on the actually cooking. But trust me, the food looked and tasted delizioso!

I’ve already written more than planned but the gist of this post is Florence is dope. It’s hard not to fall in love with it. We’ll definitely be back.

Ponte Vecchio / © 2014 Amy AmatoDuomo / © 2014 Amy AmatoDavid / © 2014 Amy AmatoSanta Croce Houses / © 2014 Amy AmatoMarket Oils / © 2014 Amy AmatoMarket Salami / © 2014 Amy AmatoMarket Olives / © 2014 Amy AmatoMarket Peppers / © 2014 Amy AmatoMarket Cheese / © 2014 Amy AmatoMarket Signs / © 2014 Amy AmatoMarket Artichokes / © 2014 Amy AmatoPitti Palace /© 2014 Amy AmatoBike / © 2014 Amy AmatoOltrarno / © 2014 Amy AmatoFlorence View / © 2014 Amy Amato

Date Cake with Bourbon Toffee Sauce

I suppose I should be sharing a healthy, vegan, green juice-esque recipe given it’s still new years diet time, but that’s not happening. Instead, I give you cake. Main ingredients include sugar, butter and booze. Sorry.

This date cake is a recipe from Karen Mordechai’s Sunday Suppers cookbook. Sunday Suppers is a community cooking center and food website in Brooklyn. The idea behind their business and their dinners is bringing together food and people in a simple, welcoming environment. I love the concept and the cookbook is very approachable. All the recipes use straightforward ingredients that create amazingly delicious dishes. Case in point: this cake!

I always have dates on hand since I use them almost every day in salads. I ended up having even more than usual after the holidays and thus, decided to make this cake. It was an excellent decision. I’m now obsessed with this cake. More specifically, the sauce, which I’ll be pouring over all of my meals moving forward.

OK! It’s time for everyone to break their diets.

Date Cake / © 2014 Amy AmatoDate Cake Ingredients / © 2014 Amy AmatoDate Cake Ingredients / © 2014 Amy AmatoCake Batter / © 2014 Amy AmatoFlowers / © 2014 Amy AmatoDate Cake / © 2014 Amy AmatoDate Cake / © 2014 Amy Amato

Adapted from Sunday Suppers by Karen Mordechai

For the cake:

3/4 lb (about 48) dried dates, pitted and coarsely chopped
2 1/4 cups water
1 1/2 tsp baking soda
8 Tbs (1 stick) unsalted butter, melted
3/4 cup granulated sugar
2 Tbs light brown sugar
2 large eggs
1 tsp vanilla
1 2/3 cups all-purpose flour

For the sauce:

8 Tbs (1 stick) unsalted butter
1 cup heavy cream
1 cup + 3 Tbs light brown sugar
2 tsp vanilla
2 Tbs good quality bourbon

Place the chopped dates in a large heatproof bowl. Bring the water to a boil and pour over the dates. Stir in the baking soda. Cover the bowl and set aside for about 30 minutes. (Soaking the dates in water and baking soda helps to soften them and makes them easier to puree).

Meanwhile, preheat the oven to 350 degrees and grease a 10-inch square cake pan.

After the dates are done soaking, place them in a food processor and puree until smooth.

In a large bowl or stand mixer, combine the melted butter and both sugars. Whisk in the eggs and vanilla. Stir in the flour, then the date puree. Pour the batter into the prepared pan and bake for about 45-50 minutes. The cake is done when a toothpick inserted into the center comes out just slightly sticky. Let the cake cool about 15 minutes before serving.

To make the sauce, combine the butter, cream, brown sugar, vanilla and bourbon in a medium saucepan. Let simmer over medium heat for 1 minute, then whisk for about 10 minutes, until the mixture thickens.

For serving, cut the cake into squares and drizzle each slice with the sauce (don’t be stingy). Individual servings may also be served with a dollop of whipped cream or a pinch of sea salt for all you sweet & salty lovers.

Date Cake / © 2014 Amy Amato

Italy Part 2: SIENA

Happy Holidays everyone! I hope the rest of your year is filled with plenty of good food, drink and merriment. More recipes and photos to come in 2015. In the meantime, here’s part two of our trip to Italy.

After Rome, we hopped on a bus to Siena where we started our adventure in wine country. Upon arrival, we hit up Hertz to pick up our ride – a little Fiat 500. For those of you who know me well, you know I had nothing to do with the driving part of this trip. Brady, thanks for driving and you’re welcome for my demanding we get the GPS navigation. (In typical husband fashion, Brady almost opted out of the GPS due to the cost. If we didn’t have it we would have probably gotten lost, but more likely would have killed each other arguing about directions).

This was by far our favorite part of the trip. We stayed in a little house on the Losi family winery located about 10 minutes outside of Siena. It was everything you’d expect from a house in Tuscany – charming, rustic, cozy and the sense that you’re living in a different time (NO WI-FI). No one spoke English so we communicated mostly through hand gestures. Somehow we all understood each other and I felt like Colin Firth in Love Actually.

The rental car was key in being able to visit other little towns in the province of Siena. We went to Montepulciano, Montalcino and Gaiole in Chianti. We acquired some useful knowledge about Italian wine and decided our favorite was Vino Nobile di Montepulciano. (Montepulciano has also been confirmed as our favorite word to say, ever). Our favorite site to see was the Brolio Castle or Castello di Brolio located in Gaiole in Chianti. The views from the top of the castle were incredible. The castle dates back to the Middle Ages and was passed into the hands of the Ricasoli family in 1141. The family is noted as one of the oldest wine producers in the world and Baron Bettino Ricasoli (also Prime Minister of Italy from 1861-1862) has been credited as creating the modern Chianti recipe. Yes, we tried their wine and it was delicious.

Other highlights of Siena were: running through the hilly country roads, preparing meals in our Tuscan kitchen and having fresh, local bread delivered right outside our door. Everything was simple, but unforgettable. Take me back!

Losi Vineyard /  © 2014 Amy AmatoWelcome/  © 2014 Amy AmatoLosi House /  © 2014 Amy AmatoLosi Front Door /  © 2014 Amy AmatoShoes /  © 2014 Amy AmatoApple Tart /  © 2014 Amy AmatoTuscan Bread /  © 2014 Amy AmatoEggs / © 2014 Amy AmatoChili Peppers /  © 2014 Amy AmatoTuscan Bread /  © 2014 Amy AmatoBedroom View /  © 2014 Amy AmatoMontepulciano /  © 2014 Amy AmatoMontepulciano /  © 2014 Amy AmatoWine in Montalcino / © 2014 Amy AmatoMontepulciano Street / © 2014 Amy AmatoMontepulciano /  © 2014 Amy AmatoCastello di Brolio /  © 2014 Amy AmatoCastello di Brolio /  © 2014 Amy AmatoCastello di Brolio /  © 2014 Amy AmatoCastello di Brolio /  © 2014 Amy AmatoCastello di Brolio /  © 2014 Amy AmatoCastello di Brolio /  © 2014 Amy AmatoBrady Fiat /  © 2014 Amy Amato

Italy Part 1: ROME

It’s been a busy couple months but – I’m back! Since moving in October, our new house is finally starting to feel like a home. We’re only 8 chairs away from hosting our first dinner party. We’ve also returned from our epic Italian voyage. I thought I’d share some photos and rehash our experience. First stop: Roma!

We arrived in Rome exhausted, miserable and wearing too many layers. The kicker? Our checked bag didn’t make it to the airport. My worst fear! Luckily, all of our important items were stuffed into two carry-on bags so it wasn’t a dire situation. (SPOILER: our lost bag was returned to us two days later.)

Before going on this trip, I had a few friends tell me that they didn’t particularly love Rome. They didn’t really say anything negative, just that it was OK. Most of these friends, however, studied abroad in Florence and Florence is everybody’s favorite (mine too), so that’s understandable. Rome in comparison is huge, chaotic and I guess, more touristy but that’s true of Italy in general. All in all, I really enjoyed Rome. We stayed in an Airbnb apartment outside of the city walls in a neighborhood called Pigneto. Getting to some of the main attractions took a bit more effort (especially when data roaming drains your phone battery and you have no map), but it was worth it to experience an area that we may not have gone to otherwise.

Some of the highlights of our visit were: exploring the Colosseum, walking to the top of Gianicolo hill, eating Cacio e Pepe at every meal, successfully ordering salumi and cheese from a market using only hand gestures, and accidentally ordering a liter of wine at lunch (worth it).

Thanks to Brady, we also went to a handful of craft beer bars in Rome. For those of you who think you can’t find good beer in Italy – you’re wrong! We were obviously expecting to drink copious amounts of wine on this trip (which we did) but we were pleasantly surprised by some of the local Italian beers we tried. If you’re going to Rome and looking for good beer and friendly bartenders, my recommendations are Ma Che Siete Venuti A Fà in Trastevere and Birra+ in Pigneto.

We love you, Roma! Part 2 of the trip and more photos next week.

Colosseum / © 2014 Amy AmatoArch of Constantine / © 2014 Amy AmatoRoman Forum / © 2014 Amy AmatoRoman Forum / © 2014 Amy AmatoStairs to Gianicolo / © 2014 Amy AmatoRome / © 2014 Amy AmatoGianicolo View /  © 2014 Amy AmatoGelato /  © 2014 Amy AmatoMa Che Siete Venuti A Fa' /  © 2014 Amy AmatoRome / © 2014 Amy AmatoPigneto / © 2014 Amy AmatoPigneto / © 2014 Amy AmatoPigneto / © 2014 Amy Amato

Prosciutto Wrapped Figs with Balsamic Glaze

It’s officially fall, you guys! The temperature and color of the leaves aren’t the only things that have been changing over here. In the last few weeks, Brady and I have rented out our condo and moved into a new place that is almost triple the size of where we’ve lived for the last 4 years. It’s awesome (especially the huge windows in the kitchen – hello, natural light!), but also a little overwhelming. Things we need to fill up the space include: pretty much everything. So I’ve been saying farewell to all of my dollar bills.

In other news, we leave for Italy in 1 month! As we get settled in our new house and prepare for our trip, there will be a bit of a lull on Almost Satisfied. I’ll be back in early December with photos from our trip and some holiday recipes. Until then, enjoy this simple appetizer in honor of the end of fig season. Farewell, figs! I miss you already.

Proscuitto Wrapped FigsProsciutto Wrapped FigsFigsProscuitto Wrapped Figs

1 lb (about 10) fresh figs, washed and stemmed
1/4 lb thinly sliced prosciutto

For the glaze:

2 1/4 cups balsamic vinegar
1 Tbs honey
1 branch fresh rosemary

Cut the figs in half, lengthwise. Cut prosciutto slices into strips. Wrap 1 or 2 strips of prosciutto around each fig half. (I used 2 and made a criss cross). Arrange the prosciutto wrapped figs on a serving platter.

Pour the balsamic vinegar into a saucepan and place over medium heat. Stir in the honey, drop in the rosemary and bring to a low boil. Reduce to a simmer and allow the vinegar to reduce slowly until it becomes thick and syrupy (about 15 minutes). Use a heatproof spatula or spoon to transfer to a bowl. The glaze will thicken as it cools, so it’s best to clean out the saucepan before it sticks to the pot. Drizzle the syrup over the figs while it’s still warm. Serve immediately.

Proscuitto Wrapped Figs