Stuffed Figs with Goat Cheese andĀ Prosciutto

October  9, 2009
1 Ratings
  • Serves 6 as a first course
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

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • Lydia
  • Jesse Mojica
    Jesse Mojica
  • Allison Cay Parker
    Allison Cay Parker
  • puglia4foodies
  • Kelsey Banfield
    Kelsey Banfield

9 Reviews

Lydia September 25, 2023
My fig tree was mighty abundant this year so this recipe was an absolute hit at a large party I hosted, in particular the rosemary. No adjustments made to recipe, very easy and yummy
Jesse M. October 5, 2014
Did these with a lavender infused honey and a splash of balsamic to finish tonight - so delicious!
TasteFood October 5, 2014
That sounds great!
gustus August 13, 2011
We used gorgonzola instead of goat cheese and it was delicious. Easy, elegant recipe!
Allison C. January 24, 2010
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...
puglia4foodies January 24, 2010
This is a fantastic recipe! I will certainly try it! One question: can we add the prosciutto after baking so it stays raw?
TasteFood January 24, 2010
yes! however the result will be mellower, since baking the prosciutto amplifies its saltiness.
Kelsey B. October 9, 2009
This is one of my favorite ways to enjoy figs and I love your recipe!
TasteFood October 11, 2009
Thank you!