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