goat cheese stuffed figs

It’s quite possible that I have a little bit of a food crush on figs. I think they are one of the prettiest and kinda mysterious looking fruits out there.

Fresh, they’re just sweet enough…juicy and delicious. Cooked, they are soft and full of flavour.

And so what better time of year to enjoy my food crush than during valentines! Since Valentine’s Day fell on a Tuesday, we decided to “celebrate” with very close friends the Friday evening prior. Oh what a wonderful night it was… I’ve actually posted the entire beautiful meal on my blog’s Facebook Page: Flavour ~ Food and Wine.

But for today’s post, I would to share with you the appetizer that I made for the evening: goat cheese stuffed figs! Ok, let’s be honest, I didn’t invent the wheel here. It’s a recipe that I’m sure has been made by many. Here’s where I came across one that really caught my eye (and my appetite)…a blog called The Hot Plate.

I really didn’t change anything about the recipe, except for the fact that I didn’t add pepper to the recipe. But feel free to keep that ingredient in there, I just didn’t feel it needed that particular flavour. I truly enjoyed this recipe…it will definitely become part of my appetiser repertoire!

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 people

Course: Salad

Cuisine: French

Calories: 360

Ingredients Equipment Method Video

Ingredients

4 fresh black figs
4 slices of thinly sliced prosciutto
4-5 tablespoons goat cheese room temperature
4 fresh basil leaves chopped
liquid honey for drizzling

Equipment

1 top

Method

To prepare the figs, break off the stem and cut into quarters from the top, ensuring not to cut right through.
Place a dollop (about a tbsp) of goat cheese in the cavity.
Wrap each fig with a piece of prosciutto to keep everything tight together.
Top with chopped basil leaves and drizzle with honey.
Broil in the oven (highest setting) until the cheese is melted and the prosciutto is slightly crispy. You only need them in there long enough to warm them up, so I suggest standing watch.
Doesn’t take more than 5-10 minutes.