Tuesday, October 23, 2007

Figs with Prosciutto and Goat Cheese

I often use this dish as a summer appetizer when figs start to appear in the produce and farmers markets from Northern California, usually in July or August. These little nuggets are great for a wine country picnic and can be served warm or at room temperature.


12 black mission figs, ripe
1 lb. prosciutto, sliced thin
4 oz. mild white goat cheese or cream cheese*

Note: For the cheese I use a new product from the makers of Jarlsberg called SnoFrisk - it is a cream cheese that is 80% goat milk and 20% cream - this takes the bitter edge off of the goat flavor.)


1. Preheat broiler.

2. Remove stems from figs. Slice figs in half vertically. You should have 24 pieces.

3. Spread a small dab of cheese (1/2 tsp.) on each fig.

4. Remove prosciutto slices from wrapping. Slice each in half vertically. It is okay if slices fall apart - they can still be used.

5. Cover each fig with a long strip of prosciutto by rolling tightly.

6. Place on non-oiled broiler pan. Place in broiler - no more than 2 minutes - to crisp. You want to heat the figs so that the prosciutto releases flavor and juices.

Serving: This dish serves 4 as a generous appetizer and goes great with wine and cheese. You may also skewer the figs and place on a grill instead of broiling.