Stuffed Figs with Goat Cheese and Prosciutto

By • October 9, 2009 8 Comments

66 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: A classic combination of ingredients inspired by the Mediterranean, showcasing the fig. Serve as an hors-d'oeuvre or on a bed of arugula as a salad. Accompany with crusty baguette or pain paysan.TasteFood

Serves 6 as a first course

  • 6 figs, ripe but not too soft
  • 1/2 cup soft goat cheese, room temperature
  • 3 pieces prosciutto, sliced in half length-wise
  • 6 sprigs rosemary, 1 inch pieces
  • Extra-virgin olive oil
  • 6 teaspoons runny honey
  • Salt
  • Freshly ground black pepper
  1. Preheat oven to 350 F.
  2. Cut the figs cross-wise from the top, halfway down the fruit.
  3. Gently separate the quarters to create an opening.
  4. Scoop 2-3 teaspoons goat cheese into the opening, without overstuffing.
  5. Wrap each fig with proscuitto slice.
  6. Arrange figs on baking tray.
  7. Lightly drizzle with olive oil and sprinkle with salt and pepper.
  8. Top each fig with rosemary sprig.
  9. Bake in oven 25 minutes.
  10. Remove and discard baked rosemary sprigs.
  11. Transfer figs to serving platter or individual plates.
  12. Drizzle each fig with 1 teaspoon honey and garnish with fresh rosemary leaves.

More Great Recipes: Cheese & Dairy|Fruit|Appetizers|Hors d'oeuvres|Figs

💬 View Comments ()

Comments (8) Questions (0)


11 months ago Jesse Mojica

Did these with a lavender infused honey and a splash of balsamic to finish tonight - so delicious!


11 months ago TasteFood

That sounds great!


about 4 years ago gustus

We used gorgonzola instead of goat cheese and it was delicious. Easy, elegant recipe!


over 5 years ago Allison Cay Parker

Just seeing this now--how did I miss it all this time? It looks fabulous, and figs are my favorite. Too bad it's winter now and not a fresh fig in sight. Sigh...


over 5 years ago puglia4foodies

This is a fantastic recipe! I will certainly try it! One question: can we add the prosciutto after baking so it stays raw?


over 5 years ago TasteFood

yes! however the result will be mellower, since baking the prosciutto amplifies its saltiness.


almost 6 years ago Kelsey Banfield

This is one of my favorite ways to enjoy figs and I love your recipe!


almost 6 years ago TasteFood

Thank you!