prosciutto wrapped figs with mushroom brie
Robin Monday, June 28, 2010 at 8:23AM 
When we lived in California finding fresh figs in season was like the chances of being cut off in traffic - guaranteed to happen. I happily gorged myself on several varieties of figs from any of the three farmer's markets within walking or biking distance.
After moving to North Carolina it's been a tad more difficult to find some of the foods I took for granted. I find it especially obnoxious to be buying the same produce here grown on farms 15 minutes away from where we lived along the Central Coast. Let me tell you, strawberries from a farm 15 minutes away and strawberries from a farm on the opposite side of the country are worlds apart and it's worth the extra money to buy local.
I recently walked into a local "gourmet" grocery store and asked an employee in the produce section when they'd be getting their figs this season. He then asked me what figs were.
Ugh.
I found some this weekend in Maryland and managed to stop myself from eating them all out of hand. I wrapped the rest in prosciutto and stuffed them with my favorite mushroom infused brie. In a word, delicious. I like the departure from the standard gorgonzola stuffed figs, the mushrooms add an interesting musky flavor that works with the saltiness of the prosciutto and the sweetness of the figs.
If you're not familiar with mushroom brie it's often labeled as Champignon, the French term for mushroom.
Prosciutto Wrapped Figs with Mushroom Brie
Yields 4 servings
8 medium figs
4 oz mushroom brie, divided
1/4 lb prosciutto, sliced into strips
Slice the figs almost in half vertically leaving a portion intact at the blossom end. Stuff each with 1/2 oz of mushroom brie and wrap with a strip of prosciutto.
Note: Also delicious when skewered and popped onto the grill for a few minutes.
Reader Comments (3)
these photos made my mouth start WATERING - sooo delicious!
I just got my hands on some of this:
http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/truffle-tremor.html
I bet it would be amazing! Of course I think fresh figs are nearly as difficult to find here as they are there. We get them for about a week in late summer.
Katie that cheese sounds amazing. When I was in Seattle I had a truffle cheese and mushroom pizza that was to-die-for. Been looking for some off and on since then, but I may have to just settle for regular cheese and a drizzle of truffle oil.