The 2-Ingredient Ina Garten Appetizer I’m Making All Summer Long

Even though figs are native plants in my area, I was in my 20s before I ever had one. That’s because figs are notoriously difficult to cultivate. They don’t ripen once picked and don’t last long off the tree, and many birds, small animals, and insects eat them. Even though they can be difficult to find, anyone who’s ever tasted a fresh fig will tell you they’re worth the trouble.

I’ll never forget the first fig I ate right off the tree at our local community garden. The rich, earthy flavor, just the right amount of sweetness, warm and gooey from the sun had me hooked! Once fig season hits, you can always find me snagging a bunch at my local farmers market.

Try Ina Garten’s 2-Ingredient Appetizer Recipe ASAP

I love recipes that let the fig’s natural flavors really shine, so that’s why I’m making Ina Garten’s Roasted Figs and Prosciutto on repeat all summer long. Savory prosciutto is wrapped around ripe figs, brushed with a little olive oil, and roasted in the oven for 10 minutes. The result is a crisp prosciutto exterior with a jammy fig at the center. Perfect for a summer afternoon appetizer or snack.

This is the best two-ingredient appetizer I’ve ever had. The texture of the crispy prosciutto paired with the figs that caramelize in the oven makes for a perfect bite.

How To Serve this Easy and Delicious Appetizer

I enjoy feeding it to a crowd because it only takes about five minutes to prep and 10 minutes in the oven. And more time with friends is always a win in my book. I also make it for just my partner and me for an afternoon snack. We quarter the recipe when it’s just the two of us, using just five figs.

Because figs tend to pair really well with Mediterranean dishes, I love serving this as an appetizer with homemade hummus or baba ganoush with warm pita bread. It also makes a great addition to any meat or cheese board, especially with other fresh fruits and candied walnuts. If I want to turn it into a more filling appetizer, I fill a bowl with Greek yogurt or labneh and place the figs on top with fresh parsley sprinkled over them.

You can also choose a variety of toppings for these prosciutto-wrapped figs. A drizzle of honey or balsamic vinegar, crushed pistachios, or a light sprinkling of flaky sea salt are all great additions. Don’t be afraid to get creative!

If figs aren’t available, I will substitute slices of fresh-cut peaches. They have a similar texture when baked and the sweet, tart flavor of the peaches pairs well with pork, especially salty prosciutto. I love peach skin, but if the texture bothers you, this recipe will work fine with peeled peach slices.

If you’re not a fan of prosciutto, bacon makes a great substitute (you’ll just have to bake them for a little longer).