Appetizer: Italy – Fichi ripieni di caprino avvolti nel prosciutto (Fresh figs stuffed with goat cheese and wrapped in prosciutto)

Serving Size: 6

Approximate Time

Prep 10 min

Cook 9 min

Total 19 min

Ingredients

- 12 fresh figs, medium size, halved if large (use whole small figs)
- 4 oz (115 g) caprino (soft fresh goat cheese)
- 12 slices thinly sliced prosciutto, approx. 0.5 oz (14 g) each, total approx. 6 oz (170 g)
- 1 tbsp (15 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fig jam
- 1 tbsp (15 ml) honey
- Freshly ground black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C) if roasting, or prepare for serving raw; if roasting, toss figs lightly with 1 tbsp (15 ml) olive oil. Using a small spoon, fill each fig cavity with approx. 1/3 tsp of 4 oz (115 g) caprino, then wrap each filled fig with a half or full slice of prosciutto (12 slices total, approx. 6 oz/170 g).
2. If roasting: arrange on a baking sheet and roast 8–10 minutes until prosciutto is slightly crisp and cheese warmed. If serving raw: assemble on a platter. Drizzle with 2 tbsp (30 ml) fig jam thinned with 1 tbsp (15 ml) honey, crack fresh black pepper over top, and serve warm or at room temperature.