Figs in a Blanket recipes
This recipe features ripe figs stuffed with creamy goat cheese, wrapped in savory prosciutto, and baked until warm and tender. It's finished with a sweet and tangy balsamic-honey glaze and fresh rosemary, creating an elegant appetizer or light dessert.
Equipment
- 1 Baking Sheet
- 1 Small Saucepan For balsamic glaze
- 1 Small Mixing Bowl For goat cheese
- 1 Whisk For glaze
- 1 Paring Knife For figs and rosemary
Ingredients
Main
- 12 figs ripe but not too soft
- 8 oz. soft goat cheese room temperature (or ricotta, blue cheese or mascarpone)
- 6 slices prosciutto sliced in half length-wise
- 4 large rosemary sprigs cut in thirds
- virgin olive oil
- sea salt
- freshly ground black pepper
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- ⅛ teaspoon white pepper
- rosemary leaves
Instructions
- Preheat your oven to 375°F (190°C).
- Gently score each fig with an 'X' at the top, cutting about halfway down, or halve them if preferred.
- In a small bowl, combine the room temperature goat cheese with a pinch of sea salt and freshly ground black pepper.
- Carefully stuff a spoonful of the goat cheese mixture into the center of each fig.
- Take a half slice of prosciutto and wrap it around each stuffed fig, securing it, then tuck a small piece of rosemary sprig under the prosciutto.
- Arrange the wrapped figs on a baking sheet, drizzle lightly with virgin olive oil, and season with a touch more sea salt and freshly ground black pepper.
- Bake for 10-15 minutes, or until the prosciutto is crisp and the figs are warm and slightly softened.
- While the figs bake, prepare the glaze: In a small saucepan, combine balsamic vinegar, honey, and white pepper. Bring to a simmer over medium heat and reduce until syrupy, about 5-7 minutes.
- Remove figs from the oven and transfer to a serving platter.
- Drizzle generously with the warm balsamic-honey glaze and garnish with fresh rosemary leaves before serving immediately.
Notes
Ensure figs are ripe but firm; overripe figs will become mushy. For optimal flavor, bring goat cheese to room temperature before stuffing. When wrapping with prosciutto, ensure it's taut for a crisp finish. The balsamic reduction should be simmered gently until syrupy, not burned. Monitor closely during baking to prevent prosciutto from scorching while ensuring the figs are tender and warm. A quick broil at the end can enhance prosciutto crispness, but be cautious. Serve immediately with extra glaze and fresh rosemary for aroma and visual appeal.