Grilled figs with goat cheese and prosciutto are a wonderful summer treat! So the next time you see figs for sale, snap them up and make this appetizer.
Or to be totally specific, stuff them with goat cheese, wrap them in prosciutto, grill them until they get slightly crispy on the outside and tender on the inside, then drizzle them with a mixture of honey and balsamic vinegar, and then try really hard to actually put them on a plate and not eat them directly off the grill.
My friends at the Vermont Butter and Cheese Creamery recently decided that my post on linguine with sugar snaps and goat cheese was worth sending me a delightful gift basket of goodies, including some of their fabulous goat cheese, so it felt like what with the figs arriving and all, someone up there was trying to tell me something.
I think that might have been something like “please go make some grilled figs stuffed with goat cheese and wrapped with with prosciutto as soon as humanly possible.”
Well, okay then! And you should too…the figs will be gone before we know it.
Side note: that picture up there is of the figs before they are stuffed and wrapped and grilled, because as it turns out, they are at their most beautiful before all that happens – but they are at their most scrumptious AFTER all that happens.
Now I’ll let you go get some figs.
Grilled Figs with Goat Cheese and Prosciutto
Prep Time: 15 minutes- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 12 figs 1x
- Category: Appetizer
- Method: Grill
- Cuisine: American
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Pin RecipeDescription
Grilled figs with goat cheese and prosciutto are a wonderful summer treat! So the next time you see figs for sale, snap them up and make this appetizer.
Ingredients
- 12 good-sized fresh figs
- 1/4 cup cheese, room temperature
- 12 thin slices prosciutto
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
Instructions
- Heat grill to medium high.
- Cut a slit in the side of each fig and gently pull the fig open. Push a spoonful of goat cheese into each fig.
- Wrap each fig securely with a piece of prosciutto, making sure the prosciutto covers the opening where the cheese is. You can use a toothpick to secure the prosciutto if you want to be extra sure it stays in place…if you do, use wooden ones (not plastic) and soak them in some water ahead of time so the grill doesn’t make them catch fire.
- Grill the figs about 1-2 minutes per side until the prosciutto starts to get a little crispy.
- Mix the vinegar and honey together, drizzle over the grilled figs and serve!
Still Hungry?
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These look insanely good. INSANELY. I can barely handle it.
And they are so dang easy too!! I love it when things work out that way. :)
I still haven’t seen figs at my farmer’s market!! I feel deprived. Especially after seeing this beauty of a dish!
Fingers crossed that the figs make it over your way SOON!
Fresh figs are very seasonal…in fact they are in season right now. Go to Whole Foods or any large supermarket grocery chain store & you will find them. An appetizer using using figs halved down the middle (stem to stern after removing the stem), pieces of feta or goat cheese pushed in on top of open side , garnish with slivered almonds..then broil to melt cheese (1-2 mins), then top with a mixture of honey & balsamic vinegar & you have an amazing appetizer!!
I thinkm I need to try this recipe. I have yet to try figs.
Oh, you must!! Figs are the best.
I very briefly lived in a small apartment that was built on an old orchard. Fresh. Figs. Right outside my back door. And the kind I like, too. If I can get my hands on some fresh ones now, I’m going to go for this so bad. That salty wrap of grilled prosciutto is perfect, too.
Figs outside the door??? Heaven.
This looks like the perfect combination of savory, salty and sweet! I love it when life works out that way ;-)
Me too – I’m all about the sweet and salty! :)
Lovely photo! I would definitely try that for an appetizer.
It’s the best appetizer….you might not need any dinner! :)
These are gorgeous! I’m going to try making these because I’ve been wanting to try figs for quite some time now… hope I can find some in my area! :)
I usually get mine at the farmer’s market, but I’m seeing them more and more in regular supermarkets…fingers crossed that you can find some!
How do you get the cheese to stay put? I have yet to stuff anything with cheese successfully. If successfull means it doesnt run out in a gooey flat puddle.
You need to smoosh it pretty firmly in there, and then wrap it securely with the prosciutto and you should be just fine! :)
Going to try this for the first time on Sunday. So, you don’t use toothpicks or anything to keep the prosciutto together?
★★★★★
You should be okay if you wrap the prosciutto securely around the figs, but there’s no harm in having the extra security of fastening it with a toothpick. If you do, use wooden toothpicks, not plastic, and soak them in some water first so they don’t catch on fire (that would add some drama to the cooking but wouldn’t do the figs any good!) :)
This recipe looks wonderful. Do you think it would work with dried figs?
Hi Cindy! I have never tried this recipe with dried figs – I think because they are much chewier than fresh figs, I would prepare them the same way, but without the grilling because that might make the figs too dried out. You will still get all the delicious taste sensations! I would definitely bring the cheese and the prosciutto both to room temperature. Hope this helps! :)