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