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.
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