| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 40 pieces |
Ingredients
- 40 small fresh mission figs
- 4 ounces Manchego or blue cheese
- 20 slices prosciutto, halved lengthwise
- Freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Make a small slit in the side of each fig and stuff a raisin-size piece of cheese in the opening.
- Wrap a piece of prosciutto around each to enclose like a little cocoon. Stand the figs on a sheet pan. Bake for 12 to 15 minutes so the prosciutto melts slightly and forms a skin around the figs. Season with lots of ground black pepper. These are terrific hot or at room temperature
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 218 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 26 g |
| Protein | 12 g |
| Cholesterol | 30 mg |
| Sodium | 940 mg |
Reviews
Fabulous. I have a white fig tree. Wrapped in Feta and smoked prosciutto. Just buttered the bottom of my little Le Crueset pan… perfection. Cracked pepper on top is just what is needed.
Fantastic. We drizzle with a bit of honey when they come out of the oven. 10-15 is a little long in the oven though.
Absolutely wonderful. Had friends for dinner and one had never had figs–guess what, he LOVED this recipe. If “verdejess” used blue cheese I don’t know how you could not have tasted the cheese. This is a wonderful combination of figs, prosciutto and blue cheese.
I was very excited about this recipe so I bought the best ingredients out there. The result was a mushy fig with a dry piece of meat. I couldn’t even taste the cheese.
Overall, the texture and flavor was just poor.
Threw away perfectly good figs, which weren’t cheap.
🙁
Overall, the texture and flavor was just poor.
Threw away perfectly good figs, which weren’t cheap.
🙁
fast and easy, excellent presentation and taste, not a ‘finger food’ though, very juicy when hot, they didn’t last long enough to be room temperature, they may be neater when cooler.
These were a huge hit at our family holiday party last year, and someone who claimed she “didn’t like prosciutto” even tried one and liked it. Make sure you make plenty to go around!
Fresh figs are hard to find, so we went with dried figs from Trader Joes that were still plump, and they worked great.
Fresh figs are hard to find, so we went with dried figs from Trader Joes that were still plump, and they worked great.
Very tasty but I consider them a little large and unwieldy for standup fingerfood.
I tried this with Prosciutto and I tried it with bacon, and bacon was more popular with my guests.
all the flavors blend together so deliciously…
I’d recommend only making these during fig season when the figs are at their best, because the sweetness and mellowness of the figs really compliments the sharpness of the manchego and the saltiness and crunch of the prosciutto.