Figs always remind me of playing hide and seek. The neighborhood where my Grandparents lived, in California, was full of fig trees, and when I was young I would play hide and seek with the neighbor kids.
We would jumping over wooden fences into garden beds covered with fallen fruit that would squish between my toes and stick to my hands and knees as I crouched under low hanging branches to hide from the one who was "It".
A sticky sweet mess, my grandfather would spray me off with the hose and I would dry off laying on the grass staring up at the sky looking at cloud pictures.
I don't really remember eating figs as kid in any other form than picked straight from the tree and gobbled up. No one made fig jam, or put them in salads, or used them in baked goods.
Growing up in Montana the only way to get a fig was in "Newton" form, so I have never really paid any mind to them (though I do love a "Fig Newton" from time to time).
Figs recently came back into my life, in dried form, when a friend suggested I use them as a pizza topping (really good). Usually figs are out of my price range. They can be very spendy, and since I never quite know what to do with them, I don't buy them. But this year, during the peak of fig deliciousness, I came across a great deal and decided I could afford a little figgy indulgence.
I procured two varieties, the Brown Turkey and the Black Mission. I made a small batch of Fresh Fig Spread with Honey, for making Fig Bars at a later date, and the rest I stuffed with Goat Cheese, wrapped in Prosciutto and oven roasted. I had never tried this preparation before but I am now in love with figs this way. Plus it's super easy to make!
First, wash, dry and inspect all of the Figs you will be using.
Make sure there are no bruises and that they are not over-ripe.
You only want the delicious ones.
Assemble all the ingredients;
delicious Figs, Goat Chevre, and Prosciutto
(I used a scrummy Parma Ham).
Depending on the width of you Prosciutto you may
wish to cut the slices in half or even thirds.
The slices should be as wide and the height of the Figs.
Slice off the stem. Make a cut from the top of the Fig
through to the blossom end, but only cut halfway through.
You are making a pouch for the cheese.
Take a pinch of Goat Chevre, a little larger than a raisin,
and stuff it inside of the Fig. Try to close the Fig
around the Cheese a best you can.
Wrap each Cheese stuffed Fig in a piece of
Prosciutto. Like a little hammy blanket.
Place the Prosciutto wrapped Figs on a parchment lined
baking sheet, leaving about an inch of space between each Fig.
Bake in a 450˚ F oven for 8-10 minutes, until the Figs are
bubbly, the Cheese is fluffy and the Prosciutto is crispy.
Enjoy hot or at room temperature.
*Let the Figs cool for a few minutes before nomming because the
cheese will be crazy hot.
These Figs make great appetizers for parties, are tasty thrown on a
salad, and make a delicious anytime snack. Loves!
For a little added loveliness drizzle the warm Figs with a
bit of golden honey or syrupy balsamic vinegar. *slurp*
Baked Goat Chevre Stuffed Figs Wrapped in Prosciutto
12 fresh Mission Figs
12 fresh Brown Turkey Figs
8 oz. Goat Chevre
12 slices Parma Prosciutto (more if slices are small)
Preheat oven to 450ºF.
Wash, dry, and inspect your Figs.
Slice your Prosciutto in half.
Cut each Fig halfway down the center lengthwise; you want
the Fig to remain whole.
Stuff a plump raisin size piece of Goat Chevre into the slit of each Fig.
Wrap each Fig with Prosciutto and transfer to a parchment lined baking sheet.
Bake the
Figs until heated through and
Prosciutto is crispy, about 8-10 minutes.
Remove from the oven, let cool slightly, and enjoy.
