A Perfect End-of-Summer Treat
I can’t wait to make these baked figs with goat cheese and prosciutto every summer! Like many seasonal fruits and veggies, I anxiously await the week when fresh figs arrive in the produce section. Up until my early twenties, the only fig variety I was familiar with was in “Newton” form, which I was never too excited for. They were fine, but never did what a chocolate cookie could do for me. My first experience fresh figs in the flesh was a summer in college when I was staying with my dad. He’d been gifted fresh figs from a friend and brought them home for us to try. We sampled them as is, and I was in disbelief. How had a fruit that tasted so sweet existed my entire life without my knowledge? I’d never give up my Midwestern upbringing for anything, but the lack of variety of fruit can be a real bummer.
With the rest of the figs we hadn’t eaten plain, my dad concocted an appetizer for our Saturday night dinner. Cheese stuffed figs wrapped in prosciutto. He found a firm goat milk cheese and got fresh prosciutto from the deli. He stuffed and wrapped each of the remaining figs and placed them on the grill, letting them warm all the way through. We all anxiously dived in and were in love. So much so, we sought out more fresh figs to make them again the following weekend.
Since that revolutionary meal, I’ve taken my dad’s recipe and updated it slightly. I’ve chosen to bake my figs in a hot oven, add in some fresh herbs, and use a soft goats cheese for a meltier interior. As this recipe has evolved over the years, I look forward to it more and more! If only fig season lasted longer.
What You’ll Need
Ingredients
To make this baked figs recipe, you’ll need the following ingredients:
- Fresh figs
- Goat cheese
- Olive oil (I love Graza)
- Fresh basil leaves
- Strips of prosciutto
- Balsamic vinegar or balsamic glaze
- Salt and pepper
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make these goat cheese-stuffed, prosciutto-wrapped figs, you’ll need the following pieces of equipment:
- Mixing bowl and spoon
- Sharp, small knife (like a paring knife)
- Cutting board
- Baking tray
- Parchment paper
Baked Fig Recipe Tips
When you make these baked figs with goat cheese and prosciutto, here are a few tips to make sure they turn out perfect:
- This recipe works great as a make-ahead appetizer! To make these baked figs ahead of time, do all of the assembly and store them in an airtight container. When you’re ready to serve them, place them on a parchment lined baking tray and bake at 450°F. You may need to add a minute or two to the baking time if the figs are really cold, but otherwise the recipe will work as is!
- I find that the perfect amount of prosciutto per fig is about one half a slice. Many store-bought prosciutto will easily tear in half down the center at the natural line of fat. Use this as your guide and you’ll have an easy time prepping your figs!
- This recipe is great with either a balsamic glaze or pure balsamic vinegar, but you may be asking, “which option is right for me?”. When looking for a sweeter option, go for the balsamic glaze. The glaze is a condensed version of balsamic, which brings out its sweetness. If you’re looking for a vinegary flavor, it’s no surprise you should go with the straight vinegar. My personal preference is the pure balsamic vinegar, because I think it pairs nicely with the sweet fig and salty prosciutto, but go with what your palette thinks it needs!
The Details
Prep Your Baked Fig Ingredients
To get this recipe going, start with doing a bit of prep work! Preheat your oven, line a baking tray with parchment paper, chop the fresh basil, and begin slicing each fig down the center almost all of the way through, stopping before splitting open the top near the stem.
Next, make the goat cheese filling by crumbling the goat cheese into a mixing bowl. Add the fresh, chopped basil, a drizzle of olive oil, and a pinch of both salt and pepper. Use the back of a fork to mix and meld all of the ingredients together.
Assemble the Figs and Bake
Use a spoon or butter knife to add a dollop of the goat cheese mixture to the center of each sliced fig. Gently squeeze either side of the fig together to secure the goat cheese in place. Wrap each fig with a strip of prosciutto around the entire fruit, taking care to cover the bottom of the fruit to keep the goat cheese in place while it bakes.
Evenly space the prosciutto-wrapped figs onto a baking tray lined with parchment paper. Bake the figs until the prosciutto has become crisp on the outside and the cheese has warmed through the center. Remove the tray from the oven and immediately drizzle with balsamic vinegar or balsamic glaze and serve warm.
If there are any baked figs leftover, store them in an air-tight container in the refrigerator for up to 3 days. When you’re ready to eat them again, reheat them in a warm oven for a few minutes or microwave on high for 90 seconds.
Looking for another way to use your fresh figs? I also love my Fig, Apple, and Ricotta Galette recipe. It’s a perfect transition bake to take you from fresh summer fruit into those crisp, fall apples.
If you make these baked figs with goat cheese and prosciutto, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
Baked Figs with Goat Cheese, Prosciutto, and Balsamic Glaze
Description
A sweet and savory appetizer that combines fresh baked figs, goats cheese, fresh basil, and crispy prosciutto into a delectable bite.
Ingredients
Instructions
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Preheat oven to 450° and line a baking tray with parchment paper.
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Slice the figs in half, up to the stem, leaving a small part combined near the top of the fruit.
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In a small mixing bowl, add the goat cheese, fresh chopped basil, olive oil, salt and pepper. Use a fork or spoon to mash the ingredients together until the basil is evenly distributed and the olive oil is fully incorporated.
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Use a spoon or butter knife to add a portion of the goat cheese mixture into the center of each fig, bringing the two halves together like a sandwich.
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Arrange the wrapped figs on the baking tray, stem side up, and bake for 7-8 minutes until warmed through and the prosciutto begins to crisp.
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Transfer the baked figs onto a serving tray and drizzle with balsamic vinegar or glaze. Serve warm and enjoy!
This looks like a winner. I got figs from a friend today, I have goat cheese, but need the ham, which I’ll get tomorrow. Thanks!
Comment from previous site copied over by the author.
Such a simple appetizer but absolutely delicious!
Thank you so much! I’m so glad you loved it!