Photo: Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese Recipe
Ingredients
- 6 Black Mission figs, cut in 1/2
- 1/2 cup balsamic vinegar, plus extra for dressing
- Crushed red pepper flakes, optional
- 12 slices prosciutto
- 1/2 log goat cheese
- Extra-virgin olive oil
- 2 cups baby arugula
- 1/2 cup Parmigiano-Reggiano, shaved with a vegetable peeler
- Kosher salt
Directions
Preheat the grill and brush with a grill brush to remove any excess crud and fat. After brushing, run an oiled towel over the grates to pick up any loosened crud or soot.
Drizzle each fig half with vinegar and fill each fig center with goat cheese. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.
Put the figs on a cooler spot of the preheated grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, about 5 to 6 minutes.
While the figs are grilling, in a large bowl, toss the arugula with a little extra-virgin olive oil, some balsamic vinegar and the Parmigiano-Reggiano. Taste, and add salt, if needed. Arrange on individual serving plates or a serving platter and top with the figs. Drizzle a couple of drops of balsamic on each fig and serve.
Its figgy delicious!
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By mcdmed@msn.com
The Woodlands, TX
on November 04, 2012
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Absolutely delicious! A great combination of ingredients & very easy to make. Will be making this often & definitely for our next dinner party. Anne's recipe's never disappoint.
By erinjane27
zelienople, PA
on May 16, 2012
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Unfortunately, I was unable to get figs, so I attempted to use small organic peaches. I think that it would have been really good, except that the balsamic vinegar was immediately absorbed by the peaches and made the whole thing too sour. My boyfriend loved them, but I did not. The peach sweetness was just not strong enough to stand up to the goat cheese and vinegar. A fig's sweetness would probably hold up much better. If you cannot find figs and decide to try another fruit, I would omit the balsamic vinegar or reduce the vinegar so it is thicker and sweeter.
By dmrmsr
Bend, OR
on December 29, 2011
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My husband grew up in an Italian neighborhood in Brooklyn where nearly everyone, including his family, had a fig tree in the back yard. While we are not so fortunate to have a fig tree growing in ours here in Oregon, we do enjoy figs from California as sold by our local grocer in late summer months. Last summer we took advantage of that and made this recipe several times. Served with crusty bread alongside, it was simple, beautiful and delicious as a our main meal or first course..
When we didn't want to fire up the grill, we also found baking the figs in a hot - 475 degree - oven for 12 - 15 minutes seemed to work equally well to crisp up the prosciutto and soften the cheese.
Also, subbing gorgonzola for the goat cheese on one occasion was also a yummy combo.
Read all 15 reviews