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Prosciutto and figs with goat cheese recipe

Prosciutto and figs with goat cheese recipe

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Figs are wrapped in goat cheese and prosciutto and baked into sweet and savoury canape that everyone will love.

1 person made this

IngredientsServes: 8

  • 120g thinly sliced prosciutto
  • 8 dried figs, or as desired
  • 85g goat cheese

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Preheat oven to 180 C / Gas 4.
  2. Lay prosciutto on a clean board. Place 1 fig on the end of each prosciutto slice. Spread a thin layer goat cheese onto each fig. Roll prosciutto around each fig; arrange on a baking tray.
  3. Bake in the preheated oven until prosciutto is crisp, 3 to 4 minutes.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

by Buckwheat Queen

These three ingredients fit perfectly together. This is a simple appetiser to put together and during the hot summer is refreshing as much as it is beautiful. As written in the description, I served mine cold meaning uncooked after being refrigerated of a bit. This goes perfectly with a nice cool, crisp white wine. Definitely use a prosciutto crudo that is "dolce" (sweet) versus the more flavourful options. I used San Daniele but think Parma would be even better. Anything too savoury will take away from the delicate flavour of the figs, no matter how sweet. Thank you for your recipe Stacey08!-30 Jun 2015

by Kim

I have a fig tree and chose perfectly ripe figs so they would be sweet and not too firm, then prepared the dish as directed, serving it hot. My husband was skeptical initially about the goat cheese but ended up loving the flavor.-19 Aug 2018

by Connie

Quick, easy, & delicious! I used bacon instead of prosciutto... a good substitute & always on hand! Pitted dates would work in place of figs also. My husband loved it too... it reminded him of a dish served at our local tapas bar.-01 Jan 2018

Easy Goat Cheese, Prosciutto and Fig Flatbreads

Fall is here and it’s my favorite time to entertain! The weather is wonderful, and it’s so nice to cozy up with some more delicious, warm foods with your friends and have a fun little house party! Complete with these Easy Goat Cheese, Prosciutto and Fig Flatbreads!

When it comes to entertaining, I love making quick appetizers that are also delicious and impressive looking. This appetizer? Case and point! It’s so dang easy to make, using only 7 ingredients, and you can have it on the table in no time for your guests to enjoy while sipping cocktails before dinner.

To make these Easy Goat Cheese, Prosciutto and Fig Flatbreads come together, you only need a few ingredients. Instead of making my own dough (no, thanks!) I use store-bought naan bread. I then spread goat cheese on top of the naan, which I use Cypress Grove’s “Straight Up” Fresh Goat Cheese Cup. I love it’s soft and pillowy texture with a subtle tang and lightly salted finish. I then top it with some sliced figs, because they taste good and boy do they look gorgeous! From there, pop it in the oven for a few minutes to warm the naan, then just finish off with some thinly sliced prosciutto, baby arugula, some crushed red pepper flakes, and a drizzle of syrupy balsamic vinegar! YUM YUM YUM.

These Easy Goat Cheese, Prosciutto and Fig Flatbreads + a glass of red wine + friends = the perfect combination for a fall gathering. Enjoy!

Pan-seared Figs with Balsamic Reduction, Prosciutto and Cheese

While you can certainly serve this recipe as a salad in individual portions, we like to put it together on one large platter for a more informal gathering among friends. Or, pretend you are seaside on the Adriatic and serve it as an after dinner course, minus the greens.

10-12 ripe figs
2 Tbsp unsalted butter

1/2 cup balsamic vinegar
1 tsp granulated sugar

1/4 lb thinly sliced prosciutto
1 wedge or log of tangy goat cheese (Cypress Grove’s Humboldt Fog pictured)

1 head of leaf lettuce or small bunch of assorted greens (optional)
1/4 cup olive oil (optional)
salt & pepper (optional)

Combine the balsamic vinegar and the granulated sugar in a NONSTICK sauté pan. Bring to a boil over medium/high heat. Reduce heat to low and bring to a simmer. Stir or swirl the pan gently until a syrupy consistency is reached and the vinegar is reduced to 1/3 of original volume. Dip a spoon into the vinegar. If it coats the back of the spoon evenly, the reduction is ready. Pour the reduction into a bowl to cool completely before serving. (Any remaining reduction can be stored, covered, in the refrigerator for about a week.)

Wipe out the sauté pan. Slice the figs in half lengthwise. Melt the butter in the pan over medium heat. Once it starts to bubble, sear the figs, cut- side down, in the pan. After about 2-3 minutes, gently turn the figs over. Lower the heat and continue to cook until they are softened throughout. Once there is a little spitting and hissing going on in the pan (that’s the figs’ juices being released), the figs are done.

Drizzle the olive oil over lettuce and sprinkle with salt and pepper. Arrange with all the remaining ingredients on a platter. Drizzle balsamic reduction over figs and serve remaining reduction in a small bowl.

Any type or an assortment of fresh figs will work for this recipe, as long as they are ripe. A tangy goat cheese such as Cypress Grove’s Humboldt Fog lends the right notes to the sweetness of the figs and balsamic as well as the saltiness of the prosciutto.

Prosciutto Wrapped Stuffed Summer Figs

Produce here in Umbria tends to be very seasonal and you learn very quickly to appreciate it while you have it because all too soon it will be gone. When we first arrive to Umbria in the spring, the market stalls have bins overflowing with fresh fava beans, artichokes, and asparagus. Before you know it those items are no longer available and you’ll have to wait until next year to enjoy them again. The one positive aspect about this is that most of the produce sold here is grown within Italy and in fact usually locally, so you know that what you are getting is very fresh and hasn’t been shipped over from South America or parts unknown.

Now that we are in the heart of summer, stone fruit is everywhere, and tomatoes, zucchini, and eggplants are available locally grown. My favorite fruit of all, figs, are starting to appear in local stores and markets as well. I love figs, so when they are available I can eat them for breakfast, lunch, and dinner and not tire of them. White summer figs are just now being sold, so when I saw them on a recent trip to the Perugia market I picked some up. I had family visiting at the time, so I decided to use my figs for a light appetizer, first stuffed with goat cheese, and then wrapped with prosciutto. Just before serving, I drizzled the figs with a little aged balsamic vinegar and they were delicious. Unfortunately, the stuffed wrapped figs were not as attractive to look at as I’d like, so I had trouble getting a good photograph of them, but I don’t think looks are that important when food tastes as good as this!

My daughter wanted me to roast the figs long enough to get the prosciutto crispy, but I found that the figs broke down too much when I cooked them that long. I prefer to cook the figs just until they warm up and for the cheese just to start to melt. I’ve made these figs with both Gorgonzola cheese and goat cheese and both are delicious, so choose whichever one you prefer!

Buon Appetito!
Deborah Mele 2013

Prosciutto-Wrapped Chicken with Figs and Goat Cheese

Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet.

Heat 1 tablespoon olive oil in a skillet over medium heat cook and stir shallots until translucent, about 3 minutes. Stir garlic, thyme, salt, and pepper into shallots cook and stir until fragrant, about 2 minutes. Transfer shallot mixture to a bowl stir in goat cheese, mozzarella cheese, cream cheese, figs, and basil until well combined.

Pound each chicken breast on a work surface until thin. Spoon about 1/4 cup goat cheese mixture onto the middle of each piece of chicken. Roll chicken around the filling and wrap 2 pieces prosciutto around each chicken roll, covering the opening with 1 layer of prosciutto. Place chicken rolls onto the prepared baking sheet, seam-side down.

Bake in the preheated oven for 20 minutes turn chicken and continue baking until chicken is no longer pink in the center and prosciutto is crisp, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken stand for 5 minutes before serving.


One of my all-time favorite fall & winter appetizers are these Goat Cheese Figs Wrapped in Prosciutto. The savory-sweet combination with the figs and the goat cheese is to die for. I also love the balsamic vinegar and honey drizzled on top at the end of broiling them.

As we approach the holiday season this is an appetizer you have to make. It is one that will impress your guests but won&rsquot take you very long to prepare. You can also prepare these goat cheese figs in advance and keep them in the fridge until you are ready to boil. The figs can be served warm or at room temperature making them a great party appetizer.

You might remember my Moroccan Chicken Thigh recipe. It is a wildly popular recipe on my site and for good reason. That recipe uses figs in the chicken dish similar to how you would use figs in a tangine. I love the savory, sweet combination figs bring to dishes.


Dried figs are a healthy addition to your diet. They help to naturally increase potassium and are naturally high in dietary fibre.


Dried figs and other dried fruits make the perfect addition to Moroccan style dishes. You will often find them in tagines, which have been part of the Moroccan culture for hundreds of years. They also pair really well with soft cheeses and sweet honey.

Dried figs are a healthy addition to your diet. They help to naturally increase potassium and are naturally high in dietary fibre.


I just adore figs and cheese together. There is something so satisfying about that sweet figs paired with a soft, creamy cheese. I especially love goat cheese but also enjoy blue cheese or brie.


If you have ever bough figs you know that figs can be fragile and delicate. They also don&rsquot last long when you store them so it is best to buy them when you are ready to eat them or use them in a recipe.

Select figs that are clean and dry, with smooth, unbroken skin. The fruit should be soft and yielding to the touch, but not mushy


Preheat your broiler on high. Line a baking sheet with parchment paper.

Cut each fig in half lengthwise. Note: I like to leave the stem on as a handle but you&rsquore welcome to cut that off as well.

Cut each slice of prosciutto in half lengthwise as well.

Place 1/2-1 tsp of goat cheese (depending on the size of the fig) in the center of the fig.

Wrap the fig with half a slice of prosciutto and place it cut side up on the baking sheet. Repeat with the remaining figs.

Drizzle the olive oil over the wrapped figs and sprinkle them with fresh thyme.

Broil just until warm&mdash about 3 minutes. Note: Watch carefully. Don&rsquot walk away&mdash they can burn very quickly!

Top the figs with balsamic vinegar, honey & sea salt flakes (if using).

Goat Cheese and Prosciutto Wrapped Figs

Easily adaptable for any quantity. Plan on 3-4 figs per person for a starter.


Fresh figs, halved
Goat cheese
Balsamic Vinegar


Preheat oven to 375 degrees F.

Arrange fig halves on a foil or parchment lined baking sheet. Top each half with a teaspoon or so of goat cheese. Press into fig. Drizzle lightly with balsamic vinegar (about 1/2 teaspoon per fig).

Cut prosciutto lengthwise into 1-inch wide strips. Carefully wrap each fig in one strip.

Bake for 7-10 minutes or until heated through. You may choose to bake them longer if you like for crisper prosciutto.

Did you make this recipe?

Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.

What’s even better is that my new friends at the California Fig Advisory Board have offered to share another fig bounty with one of you. Yes, they are giving away a fig jackpot five flats, 15 dozen, nearly 30 pounds of fresh figs. Don’t underestimate this. Prepare yourself. Because if you win, you will be swimming in figs. Not that that’s a bad thing.

TO ENTER: simply leave a comment on this post with your favorite fig recipe. I want to know what you would be most excited to make if you won. Jam? A delicious dessert? Something savory? Tell me! I’ll be selecting the winner the morning of Thursday, September 2nd. One entry per person. Prize will be shipped to the winner directly from California Fig Advisory Board. Because of the perishable nature of this prize, this giveaway is open to residents of the continental US only. (But don’t worry, I’ve got another giveaway lined up that is open to everyone!)

You can also get yourself a BONUS entry by twittering about this giveaway, sharing it on facebook, or mentioning it on your own blog. Simply leave an additional comment with a link to the tweet and/or blog post. One bonus entry per person (multiple tweets won’t get you multiple bonus entries).

Be sure you enter a valid email address, because if your name is drawn and I can’t get ahold of you within 72 hours, I will choose an alternate winner. You may also want to add me to your address book (lindsay AT loveandoliveoil DOT com) for good measure, I’d hate for your congratulatory email to end up in the spam folder.

There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

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189 Comments Leave a Comment »

Hmm, I’d probably make some sort of fig tart or cookie… or else try my hand at jam!

My favorite fig recipe has got to be sliced fresh on millet toast that has been slathered with raw almond butter and drizzled with a little pure maple syrup. YUM.

I’ve always just eaten figs fresh. Although fig jam does sound scrumptious.

I have never eaten a fresh fig, now next time I am at the farmers market I will have to buy some. I saw a beautiful fig and goat cheese tart not to long ago that looked fab!

I’ve been craving fig jam and a salad with fig and goat cheese lately so that would be my first order of business. After that I’d go hog wild trying new recipes until they (sadly) ran out.

My favorite fig recipe is very simple but inbelievably yummy – brown turkey figs chopped and seasoned with good olive oil and smoked sea salt and served over spring mix and arugala.

My favorite fig recipe is very simple but unbelievably yummy – brown turkey figs chopped and seasoned with good olive oil and smoked sea salt and served over spring mix and arugala.

I too have never had a fresh fig, so I would definitely enjoy trying those all by themselves! And then try one of your jam recipes….. i was drooling reading those!

Wow, figs are delicious and not exactly a crop we get in Boston. I would love to make fig bars, but 15 dozen figs means I will certainly be trying jam of some sort, which I’m sure would be delicious. :)

Figs with honey and goat cheese!

Or in warm oatmeal. My two favorite ways to enjoy figs!

I don’t have a favorite fig recipe… i just love them dried. I will be making some jam soon )

Those green figs are so beautiful! Lately, I have been eating a breakfast of toast spread with mascarpone and store-bought fig jam, topped with banana slices. It’s so good that I wake up craving it, even though I’ve had it yesterday and the day before that, and the day before that… How wonderful it would be to make your own fig jams.

I love the idea of grilled figs with a banana mascarpone ice cream or profiteroles filled with fig ice cream, topped with a balsamic caramel. Oh and I’d love a duck breast with a fig and orange sauce/compote.

Yum! I think I’d just start popping them in my mouth plain – but I’d try to save some for a figgy pizza too. Thanks for the giveaway!

I too would make jam if I won this gorgeous bundle of figs. I love fig jam on toasted brioche with a little blue cheese and walnuts for crunch. We also love fresh figs on arugula as a starter salad. My fiance grew up on the Island of Crete and has been missing the beautiful fruit since leaving. I’d love to suprise him with this bounty.

Oh, Man! I’m a fig fanatic! I’d definitely make fig jam… and fig cake… and fig cookies.

I’ve been craving a fig/prosciutto/goat cheese flatbread. I would love to put figs on everything!

My favorite fig recipe is cucidati cookies – they are Italian fig cookies popular at Christmas. You mix together figs, dates, raisins, walnuts and orange marmalade and fill little pockets of tender dough with it. They are SO GOOD!

I have never had figs before! All the more reason that I want to win these and try all your amazing recipes with them.

I would make a ton of my fig and port wine sauce to serve over poultry, then can it. I would also poach or candy some of them to serve over ice cream, etc. I also like fig jam. And grilled figs. And… really, the list is kind of never ending! :)

My son has an egg allergy and I was able to adapt a delicious fig cookie recipe that I found over the summer. Everyone loved them. I would love to be able to play with fresh figs! Thanks so much for the chance to win

I love figs! After eating them sliced with any manor of soft cheese, another favorite way to enjoy them is in a vinaigrette. I macerate sliced figs in balsamic, which then can ebe used to make a sauce (reduced on the stove, for pork chops perhaps) or in a dressing, with good olive oil. Yum!

Okay, so your recipe with figs, honey, and goat cheese looks amazing. Sadly, you can not get fresh figs here anywhere! I’ve searched and searched, apparently in the middle of Nebraska they are not an in demand item. So, I would love the opportunity to try one!

How about bourbon soaked figs in a skillet bread pudding made of french bread, heavy cream, and generous portion of nutmeg….with the top drizzled in a thick warm bourbon and fig infused dessert sauce? But then theres chutney, and jam, and this turkey and figs main course, and did I mention sorghum and fig bread? My enthusiasm and kitchen is on standby. Oh please FIG me!

I love to make a panini with the figs and brie! Or really any type of cheese that matches well! Thanks for the giveaway!

I am not a fan of figs, by any means, but stuffing them with goat cheese and wrapping them in prosciutto somehow sounds delicious. Why is it that cheese and pork always make things better?

Fig stuffed with foi gras mousse!

Tweet about my retweet
Didn’t know how to link the RT but it was done!

Facebook mention (which also goes back out on Twitter and Myspace)

With the advent of the availability of figs locally in the Nashville area I decided to use the seasonality of figs to top my favorite crispy lamb ravioli. I caramelize the fresh figs and combine them with some crumbled pancetta and top it all with a dollop of local goat cheese and a drizzle of basalmic reduction. If I were to win this wonderful contest I most likely would use the abundance of figs to make fig butter and dried figs so I would have them available to use to make fig cakes and sauces for off season uses.

I don’t have a favorite fig recipe,but I’m hoping to find one if I win the figs!

Oh, I would make the fig jam, and lots of it. This could be used for all sorts of sweet and savory snacks – with ice cream, with as a topping for grilled meat, on toast……. the possibilities are endless!! Thanks for finding this!

I really want to make this appetizer with those figs!! Goat cheese and are two of my very favorite things!! YUM!proscuitto

I think I have the same recipe as Gina for a fantastic goat cheese and fig on puff pastry appetizer – I want it NOW!

Either a honey and fig tart or pizza with fig, goat cheese, arugula and maybe just a little pancetta.

friendsdriftinn 10:58am via HootSuite
RT @loveandoliveoil: For those who may have missed it… I’m giving away a boatload of figs: Enter now to win!

aaaaaaaaah how incredible. i want to have a fig party – fig jam, fig ice cream, fig with prosciutto, fig pancakes, fig compote on a pork chop, the ideas are endless. I would adorrrrrrrrre this. :)

Cut a fig, top to bottom, almost in half, to open like a book. Put a favorite blue cheese inside. Broil till cheese gets bubbly and light brown/golden. Take the figs out and pour some truffle honey over the figs. MMMMMMmmmmmm.

Fig tart fig tart fig tart with yogurt – yum!

Fig syrup! Or I do love figs with cheese… and I made my first canned food last week and I’m ready for a new project. Bring on the figs!!

I first made this recipe while visiting my friend’s family in southern Italy. His mom picked the figs that morning and brought me into the kitchen to show me how to do this. She didn’t speak a word of English and I spoke a modest amount of Italian, but the common language of cooking was are true bond.

Torta Di Fici
50 grams of flour a
170 gr brown sugar
3 eggs
40 g butter
1 packet of yeast
1 teaspoon ground cinnamon
6 ounces of ripe figs
A glass of rum

Wash figs under running water and put them in a bowl and crush with a fork. Melt the butter and remove pan from heat immediately.
Butter the pan and combine remaining butter with the figs and add rum.

Break the eggs into the egg whites by. Add sugar to yolks and whisk to inflate. Add flour, little by little, then puree figs. Pour the baking powder and cinnamon, mix well and finally combine the egg whites

Pour the mixture into the cake pan ready and bake at 180 degrees for about 35 minutes (the toothpick test is always recommended).

To garnish you can put two figs cut in half (cut side up, 2 sticks of cinnamon arranged crossways. Warmed honey over all.

i made fig jam last year out of dried figs and red wine. it was delicious! would love to try to make more.

I love figs just as they are! Natural with fruity goodness!

I bought about 2 pounds of figs last summer to make my favorite fig recipe for some friends. It’s a figgy-ginger-garlic chicken with fresh fig pan sauce and I serve it with grilled bok choy and baby carrots and jasmine rice to soak up the sauce. Absolutely delicious – friends raved and ran home to make it themselves :)

In case I need to leave the recipe to enter the contest…
Serve over jasmine rice to soak up the savory sauce. Grill baby bok choy and carrots for a quick side dish . (Didn’t get that last part quite right before.)

4 6oz skinless, boneless chicken breast halves
1 teaspoon grated peeled fresh ginger**
3/4 teaspoon kosher salt, divided
1 large garlic clove**
1 tablespoon canola oil
2 tablespoons thinly sliced green onion bottoms
1 pound ripe Kadota or Brown Turkey figs, cut into (1/4 inch thick) wedges**
2 tablespoons rice vinegar
1 teaspoon dark sesame oil
2 tablespoons thinly sliced green onion tops
1/2 teaspoons sesame seeds, toasted

** I used WAY more than 1 teaspoon ginger and 1 large garlic clove — I probably at least tripled that. But I also may have had a bit more chicken to cover. Also used black mission figs.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound each chicken breast half to 1/4 inch thickness using a meat mallet or small heavy skillet.
Combine ginger, 1/2 teaspoon salt, and garlic in a small bowl mash with a spoon to form a paste. Rub paste evenly over chicken cover and chill 20 minutes. Heat a large nonstick skillet over medium-high heat. Add oil to pan swirl to coat. Add chicken to pan cook 2 minutes on each side or until done. Remove chicken from pan keep warm. Add green onion bottoms to pan sauté one minute, stirring frequently. Add figs sauté 2 minutes, stirring frequently. Stir in remaining 1/4 teaspoon salt, vinegar, and sesame oil. Remove from heat spoon sauce over chicken. Sprinkle with green onion tops and sesame seeds.

In case I need to leave the recipe to enter the contest…
Serve over jasmine rice to soak up the savory sauce. Grill baby bok choy and carrots for a quick side dish .

4 6oz skinless, boneless chicken breast halves
1 teaspoon grated peeled fresh ginger**
3/4 teaspoon kosher salt, divided
1 large garlic clove**
1 tablespoon canola oil
2 tablespoons thinly sliced green onion bottoms
1 pound ripe Kadota or Brown Turkey figs, cut into (1/4 inch thick) wedges**
2 tablespoons rice vinegar
1 teaspoon dark sesame oil
2 tablespoons thinly sliced green onion tops
1/2 teaspoons sesame seeds, toasted

** I used WAY more than 1 teaspoon ginger and 1 large garlic clove — I probably at least tripled that. But I also may have had a bit more chicken to cover. Also used black mission figs.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound each chicken breast half to 1/4 inch thickness using a meat mallet or small heavy skillet.
Combine ginger, 1/2 teaspoon salt, and garlic in a small bowl mash with a spoon to form a paste. Rub paste evenly over chicken cover and chill 20 minutes. Heat a large nonstick skillet over medium-high heat. Add oil to pan swirl to coat. Add chicken to pan cook 2 minutes on each side or until done. Remove chicken from pan keep warm. Add green onion bottoms to pan sauté one minute, stirring frequently. Add figs sauté 2 minutes, stirring frequently. Stir in remaining 1/4 teaspoon salt, vinegar, and sesame oil. Remove from heat spoon sauce over chicken. Sprinkle with green onion tops and sesame seeds.

Fig and Goat Cheese Clafouti
5 oz mild goat cheese, at room temperature
1/2 cup sugar, plus extra for dipping figs
4 large eggs
3 tablespoons amber agave syrup
3/4 cup heavy cream
½ t almond extract
1/2 cup flour
1 lb fresh figs, any variety
Preheat the oven to 350. Blend goat cheese and sugar till smooth, then add eggs one at a time. Whisk in the agave syrup and cream and almond extract. Blend flour inot mixture just until no lumps remain. Cut the figs in half and dip the cut side into sugar. Butter a shallow baking dish or cast-iron skillet and pour in the batter. Place figs, sugared side down, into the batter and bake 30-40 minutes until top is browned and a tester comes out clean. Cool to lukewarm before serving.

I would make boatloads of jam too…and maybe(just maybe) gift it to family and friends as well :)

Thank you for the opportunity for this giveaway!

To be honest, my favorite fig recipe is none. I prefer eating them plain. Although I have had fig jam, tarts and the like, I always prefer eating them as is.

(I’m like that with peaches too. They are also too luscious.)

These pictures are lovely. Can’t wait to try this recipe and the jams!

A delivery of figs would be just about the best thing ever! I am obsessed with them, but unfortunately can only find them for about one month a year here in MA. I would totally make fig ice cream from David Lebovitz’s book should I luck out–and of course some fig jam too, to serve on crackers with yogurt cheese (one of my favorite snacks). Thanks so much for hosting this giveaway, and for the great posts on all this jam you’ve been making :) looks delicious.

Mmmm, I LOVE figs and would be so excited to win your contest! I love them when they’re fresh, just chopping a few up and adding to plain greek yogurt with a dash of honey. Fig jam makes the best grilled cheese — slather some onto your favorite bread, add some gruyere, and toast to perfection. If I had 15 dozen fresh California figs, I would try out some of your jam recipes, make fig newtons from scratch, and grill pizza with figs, goat cheese, and arugula. I would also add chopped fresh figs to homemade granola, bake them into a fig tarte tatin, and try out some cocktail recipes — maybe fig, bitters, bourbon, and a twist of lemon for a fig old fashioned?

Oh how I would love those figs!! My grandmother made fig cookies, cucidati, my entire life. I loved them, and I now love figs and fig jam of all kinds. I would love to try my hand at making my own. I love stuffing them with goat cheese and honey and wrapping them with prosciutto also. Phenominal! Pick me please! It would make my week! :)

I had the best figs at a food festival this weekend, so I can’t claim it as my own. It was grilled figs with a basalmic glaze, a fresh goat cheese sauce and marcona almonds. So good! If I won, I would try to recreate the dish…

Caramelized Fig Tart! (Puff pastry, figs, brown sugar+butter) Fig jam!

caramelized fig sauce over roasted duck breast.

with that much fig the possibilities are endless.

I’ve only just discovered figs! Had ’em for the first time last year at the end of their season, then when they came around this year I was unemployed so I couldn’t afford them. It was torture. So I’m not sure what my favorite recipe is yet. I know I love them with goat cheese. But I’m thinking that fig jam you posted would be at the top of my list! What couldn’t you eat it with?

Extremely jealous of your fig bounty. David Lebovitz has a fig tart with marscapone that I’m dying to try. Simple figs and goat cheese, however, are to die for.

I love figs but have never made them in a recipe!! Does that count me out? I always eat them before I can prepare something. Your jams have inspired me

My grandmother used to make a walnut cake with a fig syrup/preserve/spread on top every year around the holidays. If I get a hold on any figs this year, I’ll bring them over to her house and ask her to show me how she makes it.

I used to climb the fig tree behind my parents home in Southern Italy. It grew older with me. We were friends. During the summers I would sit perched up the tree reading my favorite book…what a special hideaway. And for snack, of course, I would have a ripe, sweet honey-tasting, flowery fig, picked right from the tree.
I think the best way to taste figs is just as as, peel included…but they have to be perfectly ripe and just picked. The second best way might be to quickly grill them then serve them quartered over greek yogurt with a drizzle of honey and sprinkled with chopped pistachios.

Oh goodness I am a fig nut. Prepared sweet or savory or eaten like apple out of hand, I love figs. They are hard to come by in my neck of the woods though. One of my favorite fig recipes is from Sept. 󈧍 Bon Appetite, figs and lamb chops.

good lord. i am ready to swim in figs. i think lots of fig jam, roasted fig ice cream perhaps? some tarts and definitely fig-and-cashew-cheese pizza. please!

YUM! I would do figs in brandy syrup- love having jars of this in the pantry for winter time :)

MMMM….my grandma used to make pickled figs…gonna have to give that one a shot.

I haven’t worked with figs much, but I would like to. I’d like to make a fig jam, and then some sort of fig & brown sugar topping for ice cream. I’m not sure how I’d do it. Or maybe just put the figs and brown sugar in the ice cream, that might be good too. :)

Oh my – figs and couscous, couscous and figs – a match made in heaven!

FIg brown butter tarts, fig pizza ( basil pesto, roasted grapes, sundried tomato, figs, walnuts, chèvre, and arugula on whole wheat crust), fig chutney, candied figs…oh I could use those babies up!

Figs with goat cheese and candied walnuts in a salad sounds heavenly. And Fig Jam, and Fig cookies, and fresh figs. Oh the possibilities!

I fig(ure) that I would make a homemade pizza with roasted fig and prosciutto as toppings! I just got a new pizza stone and am dying to use it :)

My favorite dish is Roasted Figs with Mascarpone Brandy Sauce. Mmm, I’ve been dreaming of it all week. :-)

I would be tempted to just gorge on the figs. A favorite childhood memory is sitting under the sprawling fig tree (almost like a cave) in my backyard reading and sharing figs with the dog.

I am totally in love with your site, writing style, and taste buds. I have tried several of your recipes all to much success. I also love figs. I think if gifted with a bounty of figs I would follow your example and make jam, jam, and more jam. That way, their deliciousness would follow us into the winter months via toast, pizza, ice cream, baked brie, and many other delectable treats. Keep posting and tantalizing our taste buds!

Wow, I could really go crazy with all those figs! I think the first thing I would make is the Fig & Balsamic Jam from the Ad Hoc cookbook. Then I would make a Fig Galette. Then I would try your recipe for Goat Cheese and Prosciutto Wrapped Figs. I think I might substitute blue cheese in some of them. Then I might consider sharing some with friends…

My favorite way to enjoy figs is as crostini. Fig jam, cambozola cheese & something salty, such as prosciutto or kalamata olives. Now I’m salivating.

THE best figs I’ve ever had were from the “Bread Lady” on Salt Spring Island … I believe she used them on a pizza, it was divine! It’s been almost a year to the day that I had these figs, first time I’d ever eaten figs in my entire life! Would love to win, these California figs look delish!

Oooh those figs look delicious. I would probably try to just eat them all plain, but luckily with that many there are enough left to try any number of recipes. I’m thinking of jams and tarts.

Giveaway is now CLOSED, and the winner has been chosen! Thanks to all who entered!

I don’t know if I’m too late to enter, but I LOVE figs! We just got back from Italy and the best way to eat them in my opinion is how we did there, just fresh and in a couple of bites. However if I won these I’m thinking some fresh and the rest in jam…the ones you described sounded amazing and I love fig jam with sharp cheese…delish!

thank you so much for the recipies. i have looked at this page for many months and am glad it is still up. beautifully shot too. i, L.O.V.E fresh figs.

simple- fig halved and sprinkled with balsamic, add a dab of goat cheese and heat in oven for 6-8 minutes, or if you like wrap in prosciutto first. More complicated, roast brussel sprouts with fig quarters and almonds, choose your dressing, could toss in blood orange olive oil or go for balsamic and shallot…so versatile! crunchy and roasty and toasty and chewy complex earthy all at once!!

JAM JAM JAM. Can’t get enough of making jams, jellies and preserves! I love experimenting too. In fact, I just finished making a batch this evening!

This was an amazing light supper with a salad I’d field greens and a balsamic honey vinaigrette.
Thank you so much

I cut my figs in half and sauteed them cut side down in butter and honey until carmelized. Then I Mix them with plain yogurt. Can’t get enough!

Just tried a new thing! Thick fig jam and crumbled blue cheese on an English muffin. Yum!

Grilled Figs with Goat Cheese and Prosciutto

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 12 figs 1 x
  • Category: Appetizer
  • Method: Grill
  • Cuisine: American


Grilled figs with goat cheese and prosciutto are a wonderful summer treat! So the next time you see figs for sale, snap them up and make this appetizer.

Legends of Europe: Prosciutto Figs with Goat Cheese and Rosemary

My mission (should I choose to accept it): To create an original recipe using Prosciutto di San Daniele from Legends from Europe. Legends from Europe is a 3 year campaign funded by the European Union and launched in the U.S. to increase awareness and celebrate “the legendary quality, tradition and taste” of five authentic PDO products (Protected Designation of Origin) from Europe: Prosciutto di Parma, Parmigiano Reffiano, Prosciutto di San Daniele, Grana Padano and Montasio.

As luck would have it, these 5 products happen to be some of my favorites. The biggest challenge I faced was not in accepting this mission but deciding which product to feature. Fortunately, the folks at Legends helped me with my choice and assigned me the Prosciutto di San Daniele.

Prosciutto di San Daniele is named for the region of San Daniele in northeastern Italy where it enjoys a unique micro-climate nestled between the Dolomite Alps and the Adriatic Sea. The ham is left to slow-cure naturally, following a 2,000 year-old tradition introduced by the Celts. Today, Prosciutto di San Daniele is considered a delicacy with its mild flavor and delicate texture. This week, I will be posting a few recipes I’ve created with Legends’ Prosciutto di San Daniele.

Prosciutto Figs with Goat Cheese and Rosemary

A small rosemary sprig does double duty as a toothpick and aromatic, infusing the figs and goat cheese with its flavor as they bake in the oven. Makes 16 hors-d’oeuvres

8 ripe figs
2 ounces soft fresh goat cheese
1/4 teaspoon freshly ground black pepper
8 slices “Legends from Europe” Prosciutto di San Daniele, halved lengthwise
16 3/4-inch rosemary sprigs with stem, plus 1/4 cup fresh rosemary leaves for garnish
Extra-virgin olive oil
Runny honey
Finely grated lemon zest for garnish

Heat oven to 375 F. Halve figs lengthwise. Place figs on a work surface, skin side down. Gently make a small indentation in each center with a teaspoon. Mix goat cheese and pepper together in a small bowl. Fill the indentation with goat cheese, about 1/2 teaspoon. Wrap a prosciutto slice, cross-wise, around fig. Spear a rosemary sprig through the center to hold the prosciutto in place. Repeat with remaining fig halves. Place figs in a baking dish. Lightly brush prosciutto with olive oil. Bake in oven until prosciutto begins to crisp, about 15 minutes. Remove from oven and transfer figs to a platter. Remove baked rosemary sprigs and discard (they will be brown). Replace with a few fresh rosemary leaves, without stem. Lightly drizzle figs with honey. Sprinkle with lemon zest. Serve warm.

Recommended recipes

  • Roasted Goat Cheese with Figs
  • Spinach Pancakes with Prosciutto and Cheese 4
  • Linguine with Goat Cheese and Spices
  • Salad with Spinach, Strawberries and Goat Cheese 4
  • Easy Pizza with Arugula and Goat Cheese
  • Homemade Goat Cheese 3
  • Salad with Spinach and Prosciutto
  • Processed Cheese in Prosciutto 2
  • Pan-Roasted Goat Cheese 4

Watch the video: Τάρτα με προσούτο και τριμμένη παρμεζάνα - Συνταγή του Λευτέρη Λαζάρου. Lidl Cyprus (July 2022).


  1. Takinos

    You write interesting - added a blog to the reader

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