Three ingredients make an easy and elegant appetizer. I’ve been anticipating the first figs on my parents’ tree and finally this last weekend it was time! Time to halve them, sprinkle them with crumbled blue and goat cheese (half and half to please everyone in the family), wrap them in strips of prosciutto, drizzle with honey, and bake until warm. A perfect match for a glass of wine and your favorite people.
Roasted Figs with Prosciutto & Blue Cheese
(Adapted from Pink Parsley)
12 fresh figs
Your favorite blue and/or goat cheese
Thinly sliced prosciutto, about 1/4 lb, cut into 16 strips (1-2 in. thick)*
2 TBS. olive oil
2 tsp. honey
freshly ground black pepper
* a note on our prosciutto. So we thought we’d be all economical and buy the prosciutto from the deli counter at our local grocery store, but their meat slicer sucked and they were unable to slice it as thinly as we would have liked. We still made it work, but the figs were a little tricky to wrap, and weren’t as pretty as I intended. However, when it comes to figs, the beauty really is on the inside
- Preheat your oven to 425 degrees.
- Trim the stems off the figs and cut in half lengthwise. Place cut side up on a rimmed baking sheet.
- Sprinkle with crumbled blue and/or goat cheese. Carefully wrap a strip of prosciutto around the center of each fig half, allowing the ends to overlap underneath the fig.
- Whisk together the olive oil and honey and drizzle over the figs. Crack some black pepper over the figs.
- Bake for 10 minutes or until the figs are warm and the prosciutto is a little crispy. Serves 8.