Juicy fresh figs wrapped in salty prosciutto, briefly roasted and finished with a sweet-tart balsamic reduction. Perfectly balanced and effortlessly elegant.
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 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 for 8–10 minutes, or until the prosciutto crisps and the figs caramelize slightly.
Keep a close eye — they cook quickly!
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.
Transfer warm figs to a serving plate.
Drizzle with the balsamic glaze.
Garnish with fresh thyme, cracked pepper, or lemon zest for extra flair.
Use dates or apricots if figs are out of season.
Add crushed pistachios or walnuts for texture.
Replace prosciutto with speck or jamón serrano.
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
6 servings