Spotlight on Figs Prosciutto

As a child, I grew up alongside a huge fig tree in my back yard. During Fig season, we would go out into the yard, armed with paper sacks and pluck the most promising figs before the squirrels and birds got to them. We'd then line the kitchen counters with our brown paper sacks and wait a day or two for the figs to fully ripen. Once they were ready, we would eat those figs like Bubba Gump ate his shrimp - wrapped in bacon, stuffed with goat cheese, drizzled in honey, topped with peppers, mashed, baked or au natural. You get the point- if a fig was in some way involved, we ate it.

Fiddle Leaf Fig Tree 

Fiddle Leaf Fig Tree 

Throughout the years, this heavenly combination of cheese, prosciutto, honey and figs became our family go-to family recipe for a crowd-pleasing Fall appetizer. So go ahead and get your invite list ready, because once you try this recipe, you're going to want to make it for your next dinner party.



fresh figs, sliced in half
soft, flavorful cheese, such as gorgonzola dolce, goat or brie
prosciutto, thinly sliced
honey, for drizzling
coarse sea salt

Preheat the oven to 350°F

Stuff a small ball of cheese into the center of each fig half.

Wrap the fig halves with narrow strips of prosciutto. The prosciutto will easily stick to itself, so no need to be perfect.

Place the fig halves on a baking sheet and bake for about 10 minutes. Remove and allow to cool slightly. Plate, and drizzle with honey and a light sprinkling of sea salt.

Prep Time: 30 minutes       Cook time: 30 minutes       Yield: 6-8 scones