Prosciutto Wrapped Figs

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My father has a fig tree in the backyard and they were ripe this week. I knew prosciutto and figs are a good combo. The texture of the soft fig and goat cheese is perfect with then the prosciutto.

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I have a fig tree that produces more figs than I can possibly eat all summer here in Vegas! I often use a similar recipe, although I don't do the honey/pumpkin. I add walnuts on top and use Feta or Blue cheese and sometimes drizzle Balsamic over them for a change. They're definitely a love or hate food; I love 'em!

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Definitely my favorite appetizer of the holiday season. For less refined mouths, bacon works perfectly well in lieu of prosciutto.

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I couldn't find fresh figs in December where I live so I followed Sandra's instructions and used dried. I didn't like them very much. Instinctively I omitted the spice and I'm glad I did. Also I placed the dried wrapped figs on foil because I didn't want to deal with a messy gooey pan. Didn't matter, the high sugar content in the dried figs caused them to stick so badly to the foil I couldn't get them all off and 8 min was much too long. Most of them tasted burnt. I might try them with fresh figs (omitting the spice of course as it justs seems like too much going on as fresh figs and prosciutto along are a great combo, salty and sweet. Use only a small drizzle of honey as this adds to the sticking/burnt problem. Also didn't like the texture of the hard chewy fig.

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I couldnt find fresh figs so I went with dried, they worked great. I would serve them hot, the longer they sat and cooled the less I liked them. I had too much other food or they would have been gone. About half my guest loved them the other half (mostly my adult kids and thier friends didnt ..."figs???' While they are hot the cheese is gooy and the prosciutto crisp. After reading these posts I omitted the spice, just drizzeled with honey, yum. I will make them again.

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I loved this recipe the balance of the goat cheese with the prosciutto as well as the honey were fantastic!!! Figs by the way, are mainly in season during the fall and winter not the summer!!!! I suggest not using cheap goat cheese Italian goat cheese pairs wonderfully with the figs and cooks nicely.

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Figs are a wonderful holiday fruit and paired very well with the other ingredients, yes, figs are in season in the fall, even into December, as well as early harvests in the summer. I didn't have pumpkin spice on hand, so I made my own using fresh grated nutmeg, fresh ground clove, cinnamon and fresh pressed ginger. This made such a great honey sauce, I'll probably use it on other things. Be sure to use the parchment paper and put the sheet of figs on the top rack as directed in the recipe, keeping it away from the heating element at the bottom of the oven. A few details skipped and this dish may not turn out as well. Quick, easy and delicious. We loved them! Thank you!!

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We couldn't find figs and used dry figs and small pears. Both were delicious, even the next day, warm or room temp--although there were'nt many left:

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I have been craving figs lately so when I saw Sandra make these on the show I had to try them! I was picking all of the ingredients to use in other recipes anyway. They were disgusting! After only 8 minutes in the oven they burned slightly, but I figured I would try them anyway. The prosciutto and honey were delicious, the figs were a little toasty, but okay, but my beautiful cheese was ruined. It became dry and I could hardly taste it anymore because the other flavors overpowered it. These smell as bad as they taste. Two hours later the smell is still making me nauseous.

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I love Sandra's show. She is wonderful and really tries to do the best with what she's got to work with. Packaged ingredients are almost impossible to make taste as good as homemade. She's doing a very entertaining job. These figs, not so good. Leave them raw and take off the ham. And definitely take the spices out of the honey. They'll be to die for. A great idea, a bit overdone. Love the cocktails, though. And I love Sandra.