Fresh figs are only in season for a couple of months each year—typically late summer into early fall in most parts of the U.S. They have an entirely different taste and texture from dried figs, which are great used in sauces, as in the Balsamic-Fig Compote see here.
12 whole, fresh figs
2 teaspoons fresh rosemary, finely minced
2 tablespoons extra-virgin olive oil
Coarse sea salt
This simple fig recipe can be made as-is, of course, or you can wrap each bite of fig with some prosciutto to serve it as a snack or appetizer.
Preheat oven to 425°F.
Slice off the tip of the figs, and cut them into quarters. Place the fig quarters onto a baking sheet. Sprinkle the finely minced rosemary over the figs, and roast for 10-15 minutes or until the edges of the figs are slightly browned.
Remove the figs from the oven, and drizzle with extra-virgin olive oil and sea salt before serving.