Prosciutto Wrapped Figs
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!
Servings 10 figs
- 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!
Calories: 69kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Fiber: 2g | Sugar: 7g