Prosciutto-Wrapped Figs with Goat Cheese

Steps

1. 1

   Prepare the Figs

   • Rinse the fresh figs under cool water and pat them completely dry with paper towels.
   • Using a small, sharp paring knife, carefully cut out the stem end of each fig and create a small pocket (about ½ inch deep) in the top, being careful not to cut all the way through to the bottom.
   • Repeat with all 12 figs.
   • The pocket should be deep enough to hold about 1 tablespoon of goat cheese.

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   Ready when: All figs are clean, dry, and have small pockets created in the stem end, ready for filling

   Tip: Keep one hand steady on the fig as you cut to prevent slipping—figs can be delicate and slippery. If a pocket seems too shallow, gently scoop a bit more with the tip of your knife.

2. 2

   Fill with Goat Cheese

   • Using a small spoon (a demitasse or measuring teaspoon works well), place approximately 1 tablespoon of the creamy room-temperature goat cheese into each fig's pocket.
   • Gently press it in and allow some to mound slightly over the opening.
   • The filling should be visible and attractive.

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   Ready when: Each of the 12 figs is filled with creamy goat cheese, with some visible at the opening

   Tip: If the goat cheese is still cold or stiff, let it sit at room temperature for 10–15 minutes before filling—it should be soft and spreadable, not cold and hard.

3. 3

   Wrap with Prosciutto

   • Lay a slice of prosciutto on a clean cutting board.
   • Place a goat cheese-filled fig at one end and wrap the prosciutto loosely around it, allowing the opening with the filling to peek through on top or to the side.
   • You can wrap it completely to encase the fig or leave part of the filling visible—both look beautiful.
   • Place each wrapped fig seam-side down on your serving platter.

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   Ready when: All 12 figs are loosely wrapped with prosciutto, with the cheese filling partially or fully visible

   Tip: Prosciutto is very thin and tears easily—handle it gently and avoid wrapping so tightly that you crush the delicate fruit or squeeze out the filling.

4. 4

   Plate and Garnish

   • Arrange all wrapped figs on a serving platter in a single layer or artistic grouping.
   • Drizzle generously with honey, allowing some to pool in the cavities of the figs and around the platter.
   • Scatter torn basil leaves over and around the figs (if using).
   • Finish with a pinch of sea salt and a light crack or two of freshly ground black pepper over each fig.
   • Serve at room temperature immediately, or within 2 hours of assembly.

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   Ready when: Figs are arranged on platter with honey drizzle and garnishes, ready to serve

   Tip: Assemble and garnish just before serving to prevent the figs from oxidizing (turning brown at the cut edges) and to keep the prosciutto from becoming too soft. If guests are delayed, cover loosely with plastic wrap and refrigerate for up to 2 hours.