Stuffed figs are a staple at our house to serve dinner guests. We’ve done them so much that we’ve tried many variations with dried and fresh figs, different cheeses and different meat wrappings. For a recent dinner we hosted for our friends, I went a fairly simple route with fresh figs, goat cheese and prosciutto. There are really limited times of year that fresh figs are available and most figs in the U.S. come from California. While I’ve been able to find some fresh figs in Northern Virginia in previous years, the farm I’ve picked them up from is about a 2 hour round trip drive, which is a little tough to do right with a toddler. So, this year, when I saw a good selection of figs at Trader Joe’s, I snapped up a container and decided to make these. And with only three ingredients, they are so easy!
Prosciutto-Wrapped Stuffed Figs
Yield: 4 appetizer servings
- 12 figs, fresh (preferred) or dried
- 2-3 ounces goat cheese
- 12 slices prosciutto
Preheat oven to 350°
Cut the top stem off the fig and make an inch vertical cut on the fig, being careful only cut about halfway through the fig.
Hold the fig with your thumb and index finger and press down just a little to open up the cut. Add a small amount of the goat cheese with a spoon. Wrap the stuffed fig with a slice of prosciutto and secure it with a toothpick. Place the stuffed figs on a baking sheet lined with aluminum foil. Repeat the process with the remaining figs.
Bake the figs for 7-10 minutes, until the prosciutto slices start to crisp up and the cheese just starts to bubble and ooze from the figs. Let cool for a couple minutes and serve warm. The figs are good on their own, but I drizzled a mix of olive oil, fig vinegar and smoked balsamic vinegar on them and they were lovely too.