I was introduced to figs a couple years ago while dining at a local restaurant. Now I scour the grocery stores in early summer to find the freshest California figs possible. If you love figs, goat cheese & prosciutto then this recipe is for you!!
For 6 figs you will need:
6 teaspoons of goat cheese (~ 50 grams)
3-4 slices of THINLY cut prosciutto – cut in half lengthwise. Sometimes they don’t cut very well so you may need an extra slice for back up.
Scrolling back through my pictures I missed a couple of steps – probably because I was licking my fingers – but I’ll explain it. Trust me, it’s easy. And delicious.
First: The Figs
I start by cutting the ends off so they stand up on their own. Then PEEL them. Very gently. They are delicate so make sure you have a sharp knife!
Next: Freeze ’em! That’s right. Throw them in a plastic bag and put them in the freezer for a couple hours. If you don’t plan on using them right away (which tends to happen if you buy a case) – vacuum pack them and then freeze.
About an hour before you’re ready to cook, take some goat cheese out of the fridge. You’ll want about a teaspoon per fig. I use PC Blue Menu Goat Cheese. Also get out your thinly sliced prosciutto that has been cut/torn in half lengthwise.
Start your grill and let it get up to at least 400 F but no hotter than 500 F
Take the figs out of the freezer and start working. You need to get this part done before the fig has time to defrost.
Cut the fig in half lengthwise (top to bottom). With a spoon place about a teaspoon of goat cheese between the two halves and then wrap it with half a slice of the prosciutto. Continue on until they are all done.
Place on the grill for about 2-3 minutes each side. Just so the prosciutto crisps up a bit.
SERVE! The warm prosciutto and goat cheese with the chilled fig is like a party in your mouth. They are delectable!