With beautiful figs in season and at all the local markets here in Southern California, I can never resist picking up a handful and throwing them in salads or nibbling on them throughout the week. This time I thought, hmmm, these would be good wrapped in salty pancetta and sauteed till crispy on the outside and warm and creamy on the inside. —The Enchanted Cook
fresh figs (I used Mission)
slices pancetta, shaved thin
In This Recipe
Heat non-stick skillet to medium-high
Wrap each fig with one slice of pancetta. Place in non-stick skillet heated to medium-high and saute each side until pancetta is crispy.