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Figs Stuffed with Goat Cheese & Wrapped in Prosciutto
Guess what we are making for this weekends Annual Big Sicilian Family Reunion and Bocce Tournament?
Just slightly decadent...... baked figs stuffed with goat cheese and wrapped in prosciutto.
Originally hailing from southern Europe, Asia and Africa,
figs were thought to be sacred by the ancients, they were also known as a
symbol of peace and prosperity. Figs were brought to North America by the
Spanish Franciscan missionaries who came to set up Catholic missions in
Southern California…. hence the now popular Mission fig.
Figs are available from May to November (depending on the variety). They are very perishable and should be eaten soon after picked, but may be stored in the refrigerator for 5 to 7 days. Also to note, figs are a good source of iron, calcium, fiber and antioxidants, so eat up!
Figs Stuffed with Goat Cheese, wrapped in Prosciutto
Use fresh rosemary sprigs in place of toothpicks in
assembling the figs, not only to help keep them together, but rosemary
also infuses the flavor during the
baking. Makes 12 hors-d’ouevres.
12 figs, ripe but not too soft
6 ounces soft (room temp) goat cheese
6 slices prosciutto, sliced in half length-wise (We buy ours from Assenti's)
4 large rosemary sprigs, cut in thirds, plus extra for
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Preheat oven to 375 F. (180 C.)
Wash, dry and cut the figs crosswise from the top, halfway down
the fruit. Gently separate the quarters
to create an opening. Scoop 2 teaspoons of goat cheese into the opening,
without over stuffing. Wrap each fig a with
prosciutto slice. Pierce the prosciutto and fig with a rosemary skewer to hold
Arrange figs in a baking pan. Drizzle with olive oil. Sprinkle with salt
and pepper (the prosciutto is also salty). Bake in oven until prosciutto begins
to get crisp and cheese is tinged brown, about 25 minutes. Remove from the oven
and carefully discard baked rosemary sprigs. Arrange figs on serving platter
and drizzle each fig with honey. Garnish
with fresh rosemary leaves. Serve immediately.