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.
6 black figs
12 fresh basil leaves
12 slices pancetta or prosciutto
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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