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Prosciutto-Wrapped Figs

Hattie’s, Dallas

By February 2003Comments

8 dried figs, preferably Mission (do not subsitute fresh)
8 pecan or walnut halves
3 ounces blue cheese or goat cheese, about 1/2 teaspoon for each fig, at room temperature
thin slices of prosciutto or other imported ham (enough to completely wrap each fig with one layer of ham)

Preheat oven to 350 degrees. Slice figs in half vertically but not all the way through; leave stem on to make a little “handle” for easy eating. Stuff each fig with a nut half and a bit of cheese. (The goat cheese is a bit milder, the blue cheese strong. To tone down blue cheese but retain flavor, mix with cream cheese.) Wrap figs in prosciutto and roast for 10 minutes. To caramelize the fig a bit, roast an additional 3 minutes. May be made a day ahead and refrigerated before baking. Optional: drizzle with rosemary olive oil before setting out.

Serve hot as an appetizer. Serves 8.

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