Teresa's Recipes
Fig and Balsamic Glazed Figs with Prosciutto
This is a dish that truly captures the essence of a Mediterranean summer. Succulent fresh figs, wrapped in salty prosciutto, sprinkled with creamy goat cheese, and kissed with a tangy balsamic glaze. The result is a symphony of flavor in every bite. This dish hails from Italy, where figs and prosciutto are a classic pairing and are often found growing side by side in the fertile countryside.
Ingredients
- 8-10 leaves Fresh basil leaves
- 1/4 cup, crumbled Goat cheese
- 8-10 slices Prosciutto slices
- 1/4 cup Balsamic glaze
- 8-10 figs Fresh figs
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 220
- Fat: 8g
- Carbs: 30g
- Protein: 10g
- Sodium: 500mg
- Sugar: 20g
Instructions
- Preheat the oven to 400°F (200°C).
- Gently rinse the fresh figs under cold water and pat dry with a clean towel.
- Make a small cross-cut on the top of each fig, cutting about halfway down. This will allow the balsamic glaze to seep into the figs, enhancing their flavor.
- Arrange the figs on a baking sheet lined with parchment paper.
- Drizzle the balsamic glaze evenly over the figs, making sure to get some glaze into the cuts.
- Wrap each fig snugly with a slice of prosciutto.
- Bake in the preheated oven for 8-10 minutes, or until the prosciutto is crispy and the figs are slightly softened.
- Remove the baking sheet from the oven and let the figs cool for a few minutes.
- Sprinkle the crumbled goat cheese generously over each fig.
- Garnish each fig with a fresh basil leaf, which adds a refreshing, aromatic touch to this savory-sweet dish.
- Serve while still warm. This dish is best enjoyed fresh out of the oven when the cheese is still slightly melted and the prosciutto is at its crispiest.
Tips
- Choose figs that are ripe but not overly so, as they need to hold their shape while baking.
- For a vegetarian version, you can substitute the prosciutto with a slice of smoked tofu.
- If you're not a fan of goat cheese, try substituting it with feta or mozzarella.