Skip to Content

Figs Prosciutto Appetizers

An amazing appetizer, figs prosciutto is sweet, salty, and smoky, all in one bite. Serve these fig appetizers stuffed with creamy cheese and wrapped in prosciutto at your next brunch – your guests will devour every bite!

Close-up of fresh figs, sliced in half, in prep for Figs Prosciutto

Awkward foodie confession time, guys: I’ve never had a fresh fig before. That’s right. If you were wondering who in the U.S., south of the wild Alaskan tundra, could possibly have never tasted a fresh fig before October 2012, well, that would be moi.

Dried figs, you bet. Fresh, not so much.

It’s not for a lack of wanting, believe me. They’re really, really hard to find in my area. Not even my Kroger — which regularly stocks Asian rambutans and dragon fruit, fer cryin’ out loud — does not carry good old American fresh figs.

Every now and then, some “friend” will tell me, ‘oh, hey, so-and-so has fresh figs,’ and I will drop everything, shove old ladies and strollers the hell out of my way, outrun the coppers in my zippy Cougar, and blast through the front doors of whatever store is rumored to have them, squealing and arm-waving, only to find (a) no figs, and (b) no sign that there ever were figs (i.e., not even an empty slot in the produce aisle).

(After a while, one must start to suspect that the peeps are messing with her for the sheer entertainment value of it all.)

Four Mission figs on a silver platter, to be made into Figs Prosciutto.

So, gobsmacked was I, strolling the farmers’ market just 5 minutes from my house, minding my own beeswax with spaghetti squash and decorative gourds in tow, when I came across a table lined with Black Mission figs. In the flesh, so to speak. Honest to goodness fresh figs, picked that morning, dark purple tinged with green.

I just knew that people in Ohio had to be holding out on me, growing figs on their property and not sharing. I knew it!

I lunged.

Figs on a pie tin, stuffed with goat cheese and wrapped with prosciutto, ready to go into the oven.

Peeps, this is the appetizer that has haunted my dreams: sweet local figs, stuffed with briny cheese, wrapped in prosciutto, and baked until tender.

Ground-breaking recipe? Of course not — you lucky fresh-fig-eatin’ ducks have had this many times.

In fact, right now, as you’re reading this post, you’re probably eating from a large plate of cheesy fig appetizers with prosciutto, handing out platefuls to neighbors, and — satiated to the point of bursting — dumping the enormous amounts of leftovers in the trash can, which you could only reach by nudging aside ankle-high piles of fresh figs to clear a path.)

Me, this was my first, and I had to prolong the torture of waiting for a taste-test by photographing the whole thing, lest the figs were a one-time fluke. (Please, oh, please don’t be a one-time fluke.)

Figs Prosciutto, fresh from the oven

They were everything I had hoped for, and more. Fig season is nearly over now, but one thing’s for certain: that farmer made a tactical error in selling figs that fateful day at the market.

I know where he farms, and I’m not above ringing the doorbell with basket in hand.

Karen xo

Print Recipe
5 from 3 votes

Figs Prosciutto

These rich and creamy and salty appetizers will please all your guests! Fresh figs are stuffed with cheese and wrapped in a savory strip of prosciutto, and then baked until all the flavors fuse together. Irresistible!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Keyword: figs, figs prosciutto
Servings: 2 servings per fig (1/2 of a fig)
Calories: 295kcal
Author: Karen Gibson

Ingredients

  • fresh figs sliced in half
  • soft flavorful cheese, such as gorgonzola dolce, goat or brie
  • prosciutto thinly sliced
  • honey for drizzling
  • coarse sea salt

Instructions

  • Preheat the oven to 350°F
  • Stuff a small ball of cheese into the center of each fig half.
  • Wrap the fig halves with narrow strips of prosciutto. The prosciutto will easily stick to itself, so no need to be perfect.
  • Place the fig halves on a baking sheet and bake for about 10 minutes. Remove and allow to cool slightly. Plate, and drizzle with honey and a light sprinkling of sea salt.

Nutrition

Calories: 295kcal
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

Subscribe to the SoupAddict Weekly Digest and get new soups and other delish foods in bowls in your inbox!

Thank You For Subscribing!

So glad to have you aboard, fellow Soup Lover! Stay tuned for the first edition!

Autumn Vegetable Pasta
← Previous
Superchips! Superfood kale with superspices
Next →
Recipe Rating




Marianne

Wednesday 18th of March 2020

A friend had a fig tree in Pittsburgh. Every winter he covered it with two sheets of plywood., removed them in spring and had mountains of figs. When he passed away and his house was sold, the new owners ripped out the fig tree and other bushes. Very sad.

Lisa

Saturday 28th of December 2019

So here’s the deal. I could not find fresh figs, so my hubby, the great substituter, lol, was shopping and got me dried figs. I painstakingly cut them down the middle and stuffed with goat cheese and followed the recipe as described and the dried figs were delicious. I just can’t imagine how wonderful they would be with the fresh figs. And PS lady in Cali with the tree, I would love to be your neighbor, lol

SoupAddict

Saturday 28th of December 2019

It’s so maddening - some years I find fresh figs, some I don’t. I think your dried substitute is inspired!

Kelly

Tuesday 29th of October 2019

Karen, my husband & I have a fig green tree & are always looking for new recipes. My favorite is a take on yours: we use blue cheese instead of goat & we grill them! Then drizzle w/ some aged balsamic. You should try it! I’m definitely going to try yours. Enjoy!

Courtenay

Sunday 1st of April 2018

I had never fresh figs either - I was sort of scared of them for some reason LOL. But, these figs were so yummy, with the cheese and the salty prosciutto. They were a huge hit at brunch!

SoupAddict

Sunday 1st of April 2018

So glad you liked them! Figs are still hard to find around here, so, I'm still stuck with it being just a special treat (womp-womp).

Jc Strote

Saturday 26th of August 2017

I live in California. This is the second house that we have had a fig Tree. This a mission, in our first house we had two trees a mission and a yellow kadota. Our tree is really big. I beg,my friends to come over and pick figs. I take them to work, I take them to meetings. I've even been known to drop by restaurants and give them baskets of them.