In the summer of 2010, I discovered the world of fresh figs. These figs came from a marvelous old tree in my yard, the last vestige of a fig orchard that used to stand on the property. It stuns me that only one tree was spared from that orchard as houses started cropping up around it. But luckily, that tree became a part of our property!
Its figs are the sweetest and richest things I’ve ever tasted, moreso than any figs I’ve tried from a younger tree or farmers’ market, and the faithful tree bears more fruit than I can ever eat in a summer. (The squirrels, birds, and fig beetles share the rest!)
One of the first recipes I made with my first harvest that summer was this one — a variation on a dish I’d once had in a restaurant, but is now something I make every summer at home. It feels fancy but takes almost no time at all to prep. It’s my go-to starter when cruditĂ©s are tired. If I want a light lunch, I’ll add a few of these to a bed of mesclun and dribble more olive oil and honey on top. It’s everything I like in one tantalizing bite: creamy, juicy, sweet and savory. (Argh, I’m drooling as I type this!)
I’ve made different versions of this recipe as well, like wrapping the figs in bacon or stuffing them with blue cheese, or even grilling them for a few minutes. If you use the freshest fruits you can find, you can’t really go wrong no matter which way you make them.
Prosciutto-Wrapped and Roasted Fig Stuffed With Goat Cheese
Makes 4 servings
Ingredients
12 large figs
2 ounces creamy goat cheese
4 ounces prosciutto
1/8 cup extra-virgin olive oil
2 tablespoons honey
Method
Preheat the oven to 400°F.
Wash and destem your figs, then make an X-cut from the top of each fig to about three-quarters of the way down (do not cut through the figs completely). Slightly pull the X apart to prepare for stuffing.
Fill each fig with a spoonful (or in my case, a knife swipe) of goat cheese.
Wrap a strip of prosciutto around each fig. Arrange your figs in a shallow baking dish.
In a small cup, whisk together the olive oil and honey until well blended. Dribble the sauce evenly over your stuffed and wrapped figs.
Pop the dish in the oven for 10 minutes. The goat cheese should be oozy and the figs intoxicatingly juicy.
Top with freshly cracked black pepper if you’d like. Serve as an appetizer or side dish for four lucky people!
31 Comments
Daniel Erdy
November 28, 2013 at 7:43 amsorry, I don’t know why I posted twice thanks anyway.
Daniel Erdy
November 28, 2013 at 7:42 amthanks.
Linda Ly
November 25, 2013 at 11:12 pmSorry, but I do not trade cuttings (although I do envy that you have several varieties of just figs!).
Daniel Erdy
November 23, 2013 at 10:03 pmwould you like to trade some fig tree branch cuttings? if so please email me at ediblelandscaping.sc@gmail.com I have several varieties and would be happy to trade a few 6-8 inch cuttings with you
George Kelly Wages
October 9, 2013 at 1:23 amGeorge Kelly Wages liked this on Facebook.
noelove
October 7, 2013 at 9:55 amDamn. I want to make this. http://t.co/UZV1xaC18m
Carolyn Valdez
September 15, 2013 at 9:40 pmWow – this looks absolutely delicious!!! I want a fig tree so bad! Also I love the new blog layout!
theGardenBetty
September 15, 2013 at 9:01 pmThe perfect starter or side dish: Prosciutto-Wrapped and Roasted Fig Stuffed With Goat Cheese http://t.co/aiTcxM9ZWy #foodie #recipe
OrganicLawnDIY
September 15, 2013 at 8:22 pmI didn’t realize you had so many great fig recipes. I usually don’t know what to do with all of them except eat them, put them in muffins or give them away. Never would have thought to try anything like this or the fig pizza.
How do you like the magnetic measuring spoons?
Linda Ly
September 16, 2013 at 2:37 pmI have a few sets of measuring spoons but I like the magnetic ones because one end is a wide spoon, while the other end is a narrow spoon. It’s very handy when measuring out of different-sized jars! And I like the nesting aspect too, since I don’t lose them in a drawer.
theGardenBetty
September 14, 2013 at 3:01 pmI’m drooling even as I type this. Prosciutto-Wrapped and Roasted Fig Stuffed With Goat Cheese http://t.co/Ikr7lwesbO #foodie #recipe
AGardenersWorld
September 14, 2013 at 9:21 amRT @theGardenBetty: A #recipe for all those sweet and juicy summer figs! Prosciutto-Wrapped and Roasted Fig Stuffed With Goat Cheese http:/…
sowandso
September 14, 2013 at 9:05 amRT @theGardenBetty: A #recipe for all those sweet and juicy summer figs! Prosciutto-Wrapped and Roasted Fig Stuffed With Goat Cheese http:/…
theGardenBetty
September 14, 2013 at 9:02 amA #recipe for all those sweet and juicy summer figs! Prosciutto-Wrapped and Roasted Fig Stuffed With Goat Cheese http://t.co/OgrGWcnfPT
Lara Simmons
September 13, 2013 at 11:08 pmLara Simmons liked this on Facebook.
theGardenBetty
September 13, 2013 at 6:02 pmA fancy-sounding #recipe that’s silly easy to make. Prosciutto-Wrapped and Roasted Fig Stuffed With Goat Cheese http://t.co/JKu6r0fp8q #food
The Horticult
September 13, 2013 at 2:54 pmThe Horticult liked this on Facebook.
theGardenBetty
September 13, 2013 at 12:02 pmA mouthful… in more ways than one. Prosciutto-Wrapped and Roasted Fig Stuffed With Goat Cheese http://t.co/TsDbxQYHg0 #foodie #recipe
Amy Goo
September 13, 2013 at 10:53 amAmy Goo liked this on Facebook.
Kitchen Garden Maui
September 13, 2013 at 10:53 amKitchen Garden Maui liked this on Facebook.
April
September 13, 2013 at 10:00 amKilling me! I became obsessed with figs a year ago. I even planted one in a pot this spring and got 4 precious figs. I’m hoping to plant it on the southeast side of my house next year after we finish creating our landscape design. I love them wrapped in prosciutto or in greek yogurt. Or a grilled brie/honey/fig sandwich. I also made some amazing fig jam. I followed the ball blue book recipe but added fresh vanilla bean and used the less sugar (and used organic cane sugar) bc they are so sweet. Here in Utah they are hard to come by. Do yours produce year round?
Linda Ly
September 16, 2013 at 2:39 pmI only get figs from July through October. They’re a highlight of my summer.
Randall S. Winkler
September 13, 2013 at 8:53 amRandall S. Winkler liked this on Facebook.
Randall S. Winkler
September 13, 2013 at 8:31 amThey sound good, thanks for sharing 🙂
Thu TranLe
September 13, 2013 at 7:53 amThu TranLe liked this on Facebook.
Cary Bradley
September 13, 2013 at 6:53 amCary Bradley liked this on Facebook.
Aagaard Farms
September 13, 2013 at 6:53 amAagaard Farms liked this on Facebook.
Cary Bradley
September 13, 2013 at 6:21 amOh you make me miss our old fig orchard in Montebello. I think I told you, the old Italian couple that owned the land my folks bought land from in late 50s, left a fig tree in each backyard when they subdivided the lot! Ours had white fits and black figs grafted in. LOVED that tree so much that I have a fig tree houseplant here in Connecticut now! Linda, you do have the greatest ideas. This one is stunning! Aloha!
fiorieforchette
September 13, 2013 at 6:03 amRT @BG_garden: Prosciutto-Wrapped and Roasted Fig Stuffed With Goat Cheese:
In the summer of 2010, I discovered the world of… http://t.c…
BG_garden
September 13, 2013 at 6:00 amProsciutto-Wrapped and Roasted Fig Stuffed With Goat Cheese:
In the summer of 2010, I discovered the world of… http://t.co/MWUtaaKWpb
theGardenBetty
September 13, 2013 at 6:00 amBlogged on Garden Betty: Prosciutto-Wrapped and Roasted Fig Stuffed With Goat Cheese http://t.co/R3UIwuUwvs