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Figs have two main growing seasons. The first is now, before the summer and the second is in the autumn. This means that at the moment there are lots of figs in the stores. I found some mini figs that looked so amazing and ripe that I knew I wanted to cook with them tonight and make a really special appetiser. I haven’t always been a big fan of figs – in fact I think it’s only really in the last year that I’ve got into them but now I love them in every capacity, fresh, baked, dried, fig jam – it’s all delicious!
The sweetness of figs pairs so well with the saltiness of a sharp cheese so tonight I decided to pair them with goats cheese – mainly because it’s my favourite. I tolerate goats cheese well but if you don’t you could use any cheese really, brie and camembert would be great choices, as would a blue cheese – in fact that’s just made me desperate to try these again with a nice dolcelatte or St Augur! (softer cheeses work better only because they melt faster in the oven so the figs aren’t in danger of being overcooked.)So onto the recipe – I turned on the grill and sliced the figs into quarters, making sure not to cut all the way to the bottom so that they still held their shape and gently pulled the segments apart so that the figs opened up like a flower. Then I stuffed a small piece of cheese into the centre of each one and drizzled them with the coconut oil and half of the honey. I seasoned each with salt and black pepper and popped them under the grill for 3-5 mins.
Meanwhile I prepared the prosciutto by ripping the slices into smaller pieces and dry frying them in a pan until they crisped up – about 3-4 mins. I also dry fried the pecans for a few minutes until they were toasted and slightly coloured.
By then the figs were ready. The cheese had begun to melt and ooze out and the the figs beginning to caramelise and get all squidgy and juicy. You want the cheese to be soft but not too much or it will just melt out all over the baking tray. Now you have everything ready and can plate up. I added a couple of the prosciutto shards to each fig and some of the chopped, toasted pecans. Then I drizzled the remaining honey over them and added a generous sprinkle of ground black pepper. I added a few fresh thyme leaves to each one and they were ready to serve.
The combination of the fresh but sweet figs which had slightly caramelised and the salty, tangy goats cheese is one of my favourites. The smoky, salty prosciutto sets them off perfectly and adds a slight crunch as the pecans do and the drizzle of honey brings everything together. Absolutely delicious and so easy to make – one to impress your guests! The perfect canapé to have with an aperitif before a dinner party – just small enough to pop into your mouth in one bite. You could even serve 3 per person as a more substantial appetiser with some salad leaves. I also used these figs in my Roasted Fig and Brie Salad with Crispy Prosciutto, Grapes & Tarragon and found that they paired amazingly well with all the other ingredients.
Dietary & Allergy Information for Roasted Figs with Goats Cheese & Crispy Prosciutto
These Roasted Figs with Goats Cheese & Crispy Prosciutto are suitable for the following diets:
Grain-Free, Gluten-Free, Refined-Sugar Free, Paleo, Primal, Specific Carbohydrate Diet – SCD (if using another cheese).