I know I've probably said this before but man, I feel so lucky to live in California. Oftentimes, I look at magazines like Sunset and will think,"Wow! That place is so beautiful!" when browsing the glossy photos of fresh produce, lush greenery and spectacular flora--then I remember, "I live there, duh." I especially love how we have ready access to an abundance of seasonal produce. My current obsession has been figs. I haven't always been a huge fan in the past, besides the occasional fig newton; but that turned around for me last year, when I had some phenomenal homemade fig chutney at a friend's party. It was served on some artisan bread with some softened goat cheese and it seriously blew me away. So when I saw figs recently while wandering the market, I was delighted. Mr.S. isn't much into chutney so I decided to go with a simple, classic recipe of figs stuffed with chevre. At the last minute though I decided to pick up some prosciutto to wrap the lil suckers in. Hey, you can never go wrong with adding a bit of pork product to your dish, right? Well, these small bites turned out perfect...little savory bundles of warm, salty, creamy goodness. My god, they're so good you won't want to share!

Figs 'n Pigs: Roasted Figs Stuffed with Chevre & Wrapped in Prosciutto


12 fresh figs
3-4 ounces chevre (depending on the size of your figs)
12 slices good quality, thinly sliced prosciutto
honey, warmed


- Preheat oven to 400 degrees F.

- Gently wipe figs clean with a damp paper towel or washcloth.

- Using a paring knife, slice off the very tip of the fig and then cut two slits (an X) into the top of each fig, going about two-thirds of the way down. Carefully separate the sides and form a small pocket. Press a spoonful of chevre into the pocket. (See below photo) Then softly pinch the sides around the chevre.

- Take a slice of prosciutto, fold it in half lengthwise then wrap it around the stuffed fig.

- Place figs upright (X-side up) on an oiled baking sheet and roast for 10-12 minutes. When the prosciutto is crisp and the chevre gets oozy, they're ready to be taken out.

- Place the figs on a serving tray, drizzle with warm honey and serve immediately.

* If you want to get extra fancy, you can sprinkle the figs with chopped toasted walnuts or Marcona almonds.

* Also, if you're thinking of making these for a party, you can prep a few hours ahead and refrigerate the stuffed figs. But don't roast them until just before you want to serve them because they will get soggy if left to sit.
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