A perfect appetizer for fall, these Prosciutto Wrapped Figs are stuffed with almond butter for making a sweet & salty combo – paleo, Whole30, and gluten free!
The last day of August?! What?! Where did the summer go? I feel like it went by so fast, like usual though. We still have so much going on in the next month though, I’m going to be on the move nonstop. I’ve been in Asheville, NC the past few days with my family and am heading home today. It has been so much fun here, I’ll be writing a recap soon! But I’ll just be home for a bit, and then I’m off to Connecticut, Baltimore, and all over Portugal in September. Wowza.
Being in Asheville this past week reminded me how amazing the fall is in the northeast. Well I guess this really isn’t the northeast, but on the east coast at least. The weather was seriously perfect – mid 70s, sun shining during the day, and cool at night. As much as I love Austin, after this summer I’m ready for some cooler weather. Or at least not sweating as soon as I walk outside.
These prosciutto wrapped figs are a great summer to fall transition recipe. If you haven’t tried fresh figs, you must. They have a soft and juicy texture and a sweet and slightly nutty flavor. About 90% of the world’s fig harvest is sold as a dried fruit, but they are in season from late August to mid September, so now is the chance to get them while they are fresh. Fun facts – figs are also known to increase energy, aid in digestion, and are one of the few fruits that contain the valuable omega-3 and omega-6 essential fatty acids.
The combo of slight sweetness of the figs and almond butter pair so well with the saltiness of the prosciutto. I am all about the sweet and salty flavor combo. The figs also become soft, while the prosciutto gets crispy in the oven. I used Mee Eat Paleo quadruple nut power (use the code ‘eatthegains’ for 10% off), but any nut butter will work.
These are great for an appetizer or just to make and have as a snack on hand. I’m even thinking they would be perfect for some tailgating action. I store the extras in the fridge and just eat a few cold when I want something slightly sweet to snack on.
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- 10 fresh figs, any variety
- 5 pieces prosciutto
- 10 teaspoons almond butter, divided
- cinnamon for sprinkling, optional
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or use a silpat mat.
- Cut off the top off the figs and then make an X cut in the top of each, about halfway through. Cut or rip each piece of prosciutto in half lengthwise, making 10 long pieces.
- Stuff 1 teaspoon of almond butter in the middle of the fig. Wrap a piece the prosciutto around the bottom half of the fig so it comes together on the bottom side of the fig. Repeat with all the figs.
- Bake for 12-15 minutes until prosciutto is crispy.
- Sprinkle with cinnamon if using. Let sit for a few minutes and enjoy!
This post was previously published and updated with new photography!
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