Fig Heaven

The Market Fresh Chef's Note:

Figs stuffed with Rosemary Goat Cheese, wrapped in Proscuitto & baked.

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Serves: 6-8

Yield: 3.0 appetiz ...

• 24 calimyrna figs
• 4 ounces goat cheese
• 1 teaspoon minced rosemary
• 1/8 lb prosciutto

Directions:

1. Trim tough stems from figs, make a partial cut through each, at least halfway. Do not cut all the way through.
2. Mix cheese with rosemary.
3. Using a baby spoon, scoop some cheese & smear into opening in fig. It's ok if it shows.
4. If figs are small, cut ham in half lengthwise.
5. Wrap 1 slice ham around each fig, secure with toothpick, put figs on cookie sheet. Cover & chill if making ahead.
6. 15 minutes before you are ready to serve, remove figs from refrigerator & preheat oven to 350'.
7. Put figs in oven, remove when ham sizzles, not burns, about 8-10 minutes.
8. This appetizer is unusual in the combination of flavors & textures. You get salty, sweet, crunchy (fig seed), chewy, creamy, tart, savory all at once. Great with a good Port. I got this recipe many years ago and it is always popular.

Reviews

[Maito]

WOW! Absolutely delicious and totally addicting. These were made for us - she also included a pecan halve in them, and broiled them for 5 minutes (instead of baking). They were the hit of the party, people literally could not stop eating them!

[Chef Kate]

This is fig heaven! And pig heaven too if one is not careful--hard not to eat them all! I made one concession to everyone's waistline--I used reduced fat creamcheese mixed with rosmary out of the garden. These will be made often!