Figs have been turning up at the farmer’s market for the past couple weeks. First they whisper to me sweetly.. “Buy me!” The raspberries, blueberries, and blackberries try to compete, but the figs catch wind, and they start screaming at me… “BUY ME!! BUY ME NATALIE!!!! You can’t live without meeeeee!”
..and they’re right. In the end they all win. The hubby and I get cranky without our weekly berry 3-pack, and fig season seems to be pretty short from what I’ve experienced, so I MUST jump on the figs when they appear.
I’ve had these particular figs, and I couldn’t stop thinking about goat cheese, prosciutto, honey, almonds, walnuts… This is what I like to do to them (among other things, of course)!!
First, take the figs, and slice off the tippy top, and the very bottom, just so the bottom is flat and the stem is removed from the top, then slice once, down about 2/3 way of the fig, and then another slice perpendicular to that. We have to get that cheese in there somehow!
I’ve said it before, and I’ll say it again. THIS CHEESE is my running favorite. I don’t forsee this changing much in the near future.
If your hands don’t look like this when you’re done stuffing, you’re doing it wrong.
After you get the cheese in there, gently push the almond in. Alternately, you can form the cheese around the almond first, and then gently push that bundle into the fig.
Take one slice of prosciutto, cut it in half length-wise, then wrap around the fig! Easy!
Look at how cute this little bundle of joy is!
Arrange them on a baking sheet, and they’re ready to go in the oven! If you’re have a party, you can do all this ahead of time, then pop them in the oven when you’re ready!
You can either drizzle them with honey and top with chopped walnuts:
OR, you could place them on a bed of spicy watercress and drizzle with balsamic/honey glaze.
OR, you could just not garnish them at all, and eat them as-is!! They are DEEEEE-Licious!!
What’s your favorite summertime fruit/veggie?
Stuffed Figs
By
Published: June 29th, 2012
Ingredients
1 Basket Figs (about 10 Figs total)
1 Package Prosciutto (3 or 4 ounces total)
4 Ounces Young Goat Cheese (Chevrai)
10 Whole Raw Almonds
½ Cup Balsamic Vinegar
1 Tablespoon Honey
1 Cup Watercress
Instructions
For the Stuffed Figs:
Preheat your oven to 425°F. Slice the tops and bottoms off the figs, so that the figs stand straight up. Slice the fig once, down about 2/3 way, and then make another slice perpendicular to that, creating a cavity for the stuffing. Take a mounded teaspoonful of cheese, and wrap it around an almond. Place the almond in the cavity of the fig. Cut the slices of prosciutto down the middle, and use one strip to cover one fig. Repeat until all figs are wrapped. Place on a baking sheet, and bake for 15 minutes, or until the prosciutto is crisp. Allow to cool, then place on a bed of watercress, and drizzle with balsamic vinegar reduction or honey and chopped walnuts.
Balsamic Reduction:
Place the balsamic vinegar in a small pot over medium-high heat, and reduce by half, about 5-10 minutes. Once reduced, add the honey, and stir well.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
yum!!
Mmmmmm. Sounds great! Is there a name to the figs you used??
Thanks Mamma!! The figs I used were Mission Black Figs.
I just love your recipes and your page!!! It’s phenomenal!!
Thanks lady!!! 😀
These look A-MAZ-ING! Figs might just my favorite fruit of all time. They are so earthy and sweet. I absolutely love what you did with them here. Definitely trying this one!