Stuffed Figs with Goat Cheese and Prosciutto

By TasteFood
October 9, 2009
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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.

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