This is a simple recipe with different tastes and textures sweet, salty, savory, crispy, creamy. Great flavors & very easy to make. I wrapped some of them with prosciutto and some without to make them vegetarian. I even made few without any fillings and just added honey on top. This is very versatile dish. You can use bacon in place of prosciutto, pecans or almonds for walnuts and use any other creamy cheese you like.
These delicious sweet figs are great served as hors d’oeuvres or desserts. You can also serve over mixed greens or with a toasted baguette as a crostini!.
July, August and September are fig season in Northern California.
Gently cut the hard stems off the figs. Cut the figs in fourth.
Prepare the figs and arrange cut-side up on the prepared baking sheet.
Bake the figs for 10 minutes.
- 6 large whole figs (or 12 small mission figs), quartered
- creamy goat cheese
- 2-3 tablespoons chopped walnuts
- 1 (3-ounce) package paper-thin slices prosciutto
- 2 tablespoons honey
1- Preheat the oven to 400 degrees F.
2- Cover large rimmed baking sheet with foil.
3- Wash the figs under cool water and then gently cut the hard stems off the figs. Cut the figs in fourth.
4- Fill each fig with goat cheese. Top each with few walnut pieces.
5- Cut the prosciutto lengthwise into inch-wide strips. Wrap the prosciutto around the center of each fig, covering the cheese and walnts. The ends of the prosciutto should overlap.
6- Arrange cut-side up on the prepared baking sheet.
7- Bake the figs for 10 minutes, take them out of oven. Drizzle honey over the figs and put them back in the oven for 3-5 more minutes.
8- Serve warm or at room temperature.
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