Juicy fresh figs wrapped in salty prosciutto, briefly roasted and finished with a sweet-tart balsamic reduction. Perfectly balanced and effortlessly elegant.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 10 minsCook Time 10 minsTotal Time 20 minsFor the Figs
12 fresh figs (Black Mission or Brown Turkey preferred)
6 slices prosciutto, cut in half lengthwise
Optional: small pieces of goat cheese, blue cheese, or Parmesan
Fresh thyme or rosemary (optional)
For the Balsamic Glaze
¼ cup balsamic vinegar
1 tsp honey or brown sugar (optional, to mellow)
Prepare the Figs
1
Preheat oven to 200°C / 400°F .
Rinse and halve the figs lengthwise (leave whole if small).
Optional: Stuff each fig with a small amount of cheese for extra richness.
Wrap in Prosciutto
2
Wrap each fig half with a strip of prosciutto.
Secure with a toothpick if needed.
Arrange seam-side down on a parchment-lined baking sheet.
Roast
3
Roast for 8–10 minutes , or until the prosciutto crisps and the figs caramelize slightly.
Keep a close eye — they cook quickly!
Make the Balsamic Glaze
4
While figs roast, heat balsamic vinegar in a small saucepan.
Simmer over medium heat until reduced by half (about 5–6 minutes).
Stir in honey (if using) and let cool slightly — it should be syrupy.
Serve
5
Transfer warm figs to a serving plate.
Drizzle with the balsamic glaze.
Garnish with fresh thyme , cracked pepper , or lemon zest for extra flair.
Variations
6
Use dates or apricots if figs are out of season.
Add crushed pistachios or walnuts for texture.
Replace prosciutto with speck or jamón serrano .
Pairing Suggestions
7
Wine: Sparkling rosé, Pinot Noir, or a dry sherry
Cocktail: Fig bourbon smash or prosecco with thyme
NA: Sparkling grape juice or chilled hibiscus tea
Ingredients For the Figs
12 fresh figs (Black Mission or Brown Turkey preferred)
6 slices prosciutto, cut in half lengthwise
Optional: small pieces of goat cheese, blue cheese, or Parmesan
Fresh thyme or rosemary (optional)
For the Balsamic Glaze
¼ cup balsamic vinegar
1 tsp honey or brown sugar (optional, to mellow)
Directions Prepare the Figs
1
Preheat oven to 200°C / 400°F .
Rinse and halve the figs lengthwise (leave whole if small).
Optional: Stuff each fig with a small amount of cheese for extra richness.
Wrap in Prosciutto
2
Wrap each fig half with a strip of prosciutto.
Secure with a toothpick if needed.
Arrange seam-side down on a parchment-lined baking sheet.
Roast
3
Roast for 8–10 minutes , or until the prosciutto crisps and the figs caramelize slightly.
Keep a close eye — they cook quickly!
Make the Balsamic Glaze
4
While figs roast, heat balsamic vinegar in a small saucepan.
Simmer over medium heat until reduced by half (about 5–6 minutes).
Stir in honey (if using) and let cool slightly — it should be syrupy.
Serve
5
Transfer warm figs to a serving plate.
Drizzle with the balsamic glaze.
Garnish with fresh thyme , cracked pepper , or lemon zest for extra flair.
Variations
6
Use dates or apricots if figs are out of season.
Add crushed pistachios or walnuts for texture.
Replace prosciutto with speck or jamón serrano .
Pairing Suggestions
7
Wine: Sparkling rosé, Pinot Noir, or a dry sherry
Cocktail: Fig bourbon smash or prosecco with thyme
NA: Sparkling grape juice or chilled hibiscus tea
Prosciutto-Wrapped Figs with Balsamic Glaze
