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

(Printable Recipe here)

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.

Ingredients:

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 garnish

Extra-virgin olive oil

Honey

Sea salt and freshly ground black pepper

Directions:

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 in place. 

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.