For me figs are one of the best foods Fall has to offer. Dark, autumnal and vaguely naughty, they are a seasonal food that is quite literally “here today, gone tomorrow”. Late summer to fall is their main season and here in south Florida the availability is somewhat unpredictable since they’re trucked in from far away lands. We try to eat local produce but I’m kind of a fig trollop and I don’t care WHERE they’re from OR who cultivated them. I love me my figs! Regardless, this recipe is a wonder blending sweet and salty, spicy heat and creamy coolness. With a cocktail or two I can easily make this my dinner. This little savoury is pretty enough for your cocktail party yet sturdy enough for Sunday’s football get-together. It can be assembled in the morning and baked that afternoon or evening. In the past I’ve only used chevre, plain goat cheese. I’ve seen the honeyed goat cheese at my store, Publix, but until now, I’d never tried it. Gentle Reader, it’s pretty perfect. Just the right amount of sweetness, between the lush, sexy figs and the salty sharpness of the prosciutto, this hors d’oeuvre will have you rolling your eyes to the back of your head. Enjoy!
Figs Roasted with Honey Goat Cheese and Prosciutto
- 1 4-ounce log of honey goat cheese or plain goat cheese plus 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- 1 pound ripe, fresh figs
- 1/2 pound prosciutto, thinly sliced…deli thin
- honey to drizzle
- Pre-heat oven to 350°.
- In a small bowl break up goat cheese with a fork, add red pepper flakes and mix well. Set aside.
- With a sharp paring knife or small knife, cut the figs in half vertically, from the stem to the bottom of the fig.
- With the tip of the knife dig a small well into the cut side of the center of the fig. This makes it easier to stuff with the goat cheese.
- If the prosciutto has plastic paper in between slices, discard the paper and stack the prosciutto evenly.
- Slice the prosciutto lengthwise into even thirds. You’ll end up with three even stacks of prosciutto strips.
- Fill each fig half with a small amount of goat cheese, maybe a teaspoon or so. A butter knife makes it quick.
- Wrap each stuffed fig half with a strip of prosciutto, wrapping the meat completely around the center and place on a foil lined baking sheet that has been sprayed lightly with non-stick cooking spray.
- Bake for 17-20 minutes or until the prosciutto is crispy.
- Place on serving tray and drizzle lightly with honey.
- Best served warm.
The Irreverent Kitchen 
These sound absolutely divine!! In fact, I just posted a photo of ripening figs on my blog yesterday from our wine adventures in Oregon last month. When I see figs here in the Heartland…I’ll be giving THIS recipe a try! Thanks so much for sharing!
Thank YOU so much, Patty! I adore figs, too, and this recipe is easy plus everyone loves it. For me it’s a keeper!