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plate of prosciutto wrapped figs on arugula
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5 from 1 vote

Prosciutto wrapped figs

These tasty little bites are easy to make and a perfect mix of sweet, savory and salty flavors. Great as finger food in an appetizer platter or to top a salad.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer/Starter
Cuisine: American
Servings: 6 pieces
Calories: 58kcal
Author: Caroline's Cooking
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Ingredients

  • 3 figs
  • 3 slices prosciutto recommend prosciutto de Parma, if possible
  • 1 teaspoon olive oil
  • 1 oz gorgonzola dolce 30g (the creamier one)

Instructions

  • Trim the end from the stems of the figs then halve them through the stem and base. Halve the slices of prosciutto through the middle (so you have roughly two squares) then split each piece almost all the way through so that it opens out into a thin strip.
  • Warm the oil in a small-medium skillet/frying pan over a medium heat then place the fig halves in cut side down (you may need a little more oil if skillet is larger or it is not non-stick so the fogs don't get too stuck). Cook for a minute or two until the figs are lightly seared then remove from the skillet.
  • Place around 1teaspoon of the gorgonzola in the cavity in the middle of each fig half then use one of the pieces of prosciutto for each fig half and wrap it around - I try to start with the less fatty edge first, and twist as needed when it's around halfway to help it sit flatter.
  • You can either serve like this, or place the figs on a baking sheet/grill pan and place under the broiler/grill for a minute or two to gently crisp up the prosciutto.
  • Serve as they are as part of an appetizer platter or eg over a bed of arugula/rocket and dressed with some oil and balsamic for more of a salad (in which case it will serve around 2-3 depending on portion).

Notes

If you can't find gorgonzola dolce, you can use another blue cheese. I recommend one that's a little creamier and less 'blue' tasting but as you prefer.
I've suggested Prosciutto de Parma if possible, or else another Italian prosciutto as they tend to be less salty than some of the versions made elsewhere which will come through if you choose to crisp it a little.

Nutrition

Calories: 58kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 93mg | Potassium: 78mg | Fiber: 1g | Sugar: 4g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg