Simple can look so yummy. Or maybe it’s “anything wrapped in prosciutto” that makes this chili and figs in prosciutto so appetizing. We’re talking three ingredients here in this recipe. Prosciutto, fresh figs, and a red chili pepper of your choice. Together, they make for one delicious appetizer — salty, sweet, and spicy all in one bite. And they can be completed so quickly that you could consider these treats for snack time, too.
As to the red hot pepper for your chili and figs in prosciutto, that’s dealer’s choice. But I do recommend red serrano peppers or, if you want something spicier, cayenne peppers. They both carry more bite than a jalapeño, but don’t reach extra-hot heights. That said, red jalapeños work perfectly well, too, and are a heat that most can tolerate. Both serranos and jalapeños will provide a bright bite to the flavor as well.
You could ramp things up by choosing a red habanero or scotch bonnet here. But be prepared, these extra-hot chilies have true kick. That wouldn’t be an appetizer for the masses, but if you (and your friends) crave heat, enjoy! Plus, both of those chilies would add a layer of fruity sweetness to the flavor profile.
Chili and figs in prosciutto is an appetizer to enjoy immediately. We’re using fresh figs here, so they’ll turn soggy if cooled and reheated. As this recipe makes eight total prosciutto rolls, I don’t it’ll be hard to clear the plate.
Chili And Figs In Prosciutto
- 2 fresh figs
- 2 red chilies serrano or cayenne peppers work well
- 8 strips prosciutto other similar cured hams work just as well
- Preheat the oven to 300 degrees Fahrenheit.
- Slice the chili peppers lengthwise into quarters, removing the seeds and pith as you go.
- Cut the stalk from the top of the figs and cut the figs into quarters.
- Place a strip of chili pepper onto the fig quarter, then wrap a prosciutto strip around them to form a roll.
- Repeat with all of the figs then place on a non-stick baking sheet.
- Cook in the preheated oven for 12 minutes, then serve immediately.