These Prosciutto-Wrapped Figs are a sophisticated harmony of sweet, salty, and creamy. Fresh, ripe figs are gently stuffed with tangy goat cheese, then lovingly wrapped in delicate slices of prosciutto. After a quick roast or grill, they emerge warm and indulgent, finished with a drizzle of balsamic glaze and fresh thyme. A perfect balance for any cheese board, cocktail hour, or romantic dinner.
Preheat oven to 400°F (200°C) or preheat grill.
Gently rinse and pat dry the figs.
Slice each fig lengthwise down the center, without cutting all the way through—just enough to create a pocket.
Use a small spoon or piping bag to fill each fig with about 1 teaspoon of goat cheese. Don’t overfill.
Take a halved slice of prosciutto and wrap it around the stuffed fig, covering the seam.
Secure with a toothpick if needed (especially for grilling).
Place figs seam-side down on a parchment-lined baking tray.
Roast in the oven for 8–10 minutes, until the prosciutto crisps and the cheese softens.
OR
Grill over medium heat for 5–7 minutes, turning occasionally for even crisping.
Transfer to a serving platter.
Drizzle with honey or balsamic glaze.
Sprinkle with fresh thyme and a touch of cracked black pepper.
Sparkling rosé or dry Prosecco highlights the salty-sweet balance beautifully.
For bold flavors, try Chianti or Sangiovese.
You can substitute blue cheese for goat cheese for a more pungent bite.
Add a toasted almond or walnut inside each fig for a nutty crunch.
These also work wonderfully with dried figs—just soak them in warm water for 15 minutes to plump them up first.
4 servings