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 dried fruit, but they are in season from late June to mid-October, so now is the chance to get them while they are fresh.
We were gifted a bunch of fresh figs from a neighbor that has a tree and I was so excited! Besides snacking on them plain, I knew I wanted to make something fun with them. Enter these figs wrapped in prosciutto.
The combo of the sweet figs and honey, creaminess from the goat cheese, and salty prosciutto all go so well together. The figs also become soft and super juicy, while the prosciutto gets a little crispness in the oven.
They make great for an easy appetizer for a dinner party or snack for a few people. If needed, feel free to double or triple the recipe.
Why we love these prosciutto wrapped figs
- only requires 4 ingredients
- ready in 25 minutes
- crowd-pleaser – the combo of sweet and salty does not disappoint!
Ingredients
- fresh figs
- prosciutto
- goat cheese
- honey
How to make prosciutto wrapped figs
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Prep your ingredients. Cut off the stem of the figs and then make an ‘X’ cut on the top of each, about halfway through. Slice each piece of prosciutto in half lengthwise, making 10 long pieces.
- Make your figs. Stuff about 1/2 teaspoon of goat cheese in the center of each fig. Wrap a strip of prosciutto around the bottom 2/3 of the fig so it comes together on the bottom side of the fig. Repeat with all the figs. Place on your baking pan, spreading out evenly.
- Bake for 12-15 minutes until prosciutto has some crispness to it. Let cool for a few minutes and drizzle with honey.
- Enjoy!
Storage
I suggest eating these gigs wrapped in prosciutto right away as they are best warm. If you do have leftovers, store them in an airtight container in the fridge for 3-4 days. If desired, you can reheat them to eat or just eat them cold.
Substitutions
- prosciutto – small strips of bacon will work instead, but you need to make sure it cooks through before consuming,
- goat cheese – blue cheese, feta, or gorgonzola cheese will all work. If you are looking to make them dairy-free, try almond butter instead!
- honey – maple syrup will work instead. If you don’t want any more sweetness, try balsamic vinegar or balsamic glaze instead of honey.
More healthy appetizer recipes
- buffalo roasted potatoes
- bacon wrapped chorizo stuffed dates
- hot crab dip
- crispy brussel sprouts with bacon and blue cheese
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Prosciutto Wrapped Figs
ingredients
- 10 medium-large fresh figs (any variety)
- 5 pieces prosciutto
- 1/4 cup goat cheese (40 grams)
- 1 tablespoon honey
instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Prep your ingredients. Cut off the stem of the figs and then make an 'X' cut on the top of each, about halfway through. Slice each piece of prosciutto in half lengthwise, making 10 long strips.
- Make your figs. Stuff about 1/2 teaspoon of goat cheese in the center of each fig. Wrap a strip of prosciutto around the bottom 2/3 of the fig so it comes together on the bottom side of the fig. Repeat with all the figs. Place on your baking pan, spreading out evenly.
- Bake for 12-15 minutes until prosciutto has some crispness to it. Let cool for a few minutes and drizzle with honey.
- Enjoy!
Dan says
They were really great and fun to eat
Tricia says
Question – I want to bring these as a healthy snack for my team tomorrow for a work meeting. If I make them tonight and store them in the fridge as you say, should I heat them up in the microwave before the meeting, or do you think that will ruin them?
Kelly says
Hi Tricia! So sorry I didn’t see this earlier! I store them in the fridge and then just usually eat them cold as I don’t mind cold food. I think a few seconds in the microwave would be okay, just don’t go too long so the prosciutto gets soggy. I hope that helps and hope you figured it out!
Emily Swanson says
Wow fall in Asheville does sound dreamy! I LOVE the colors in the south; we don’t get as many of those in Colorado. We do get yellow aspens but not all the shades of orange and red. We might be in Asheville, NC later this year for a conference! I hope there are still some fall colors then.
I saw these figs on Me Eat Paleo’s feed last night, and for some reason I knew they were yours. 🙂 You really are defining your style well.
Kelly says
It was dreamy! I hope you get to see fall in NC, it is so lovely! And thank you so much Emily, that means so much to me!
jess larson | plays well with butter says
these look awesome kelly! i love, love, love this idea!!
Kelly says
Thanks Jess! Can’t beat the sweet and salty combo!