Baked Goat Cheese-stuffed Figs
12 figs, ripe but not too soft
8 oz./240 g. soft goat cheese, room temperature
6 slices prosciutto, sliced in half length-wise
4 large rosemary sprigs, cut in thirds
Extra-virgin olive oil
Runny honey
Sea salt and freshly ground black pepper
1) Cut the figs crosswise from the top, halfway down the fruit.
2) Gently separate the quarters to create an opening.
3) Scoop 2-3 teaspoons goat cheese into the opening, without overstuffing.
4) Wrap each fig with prosciutto slice. Arrange figs on baking tray.
5) Lightly drizzle with olive oil.
6) Sprinkle with salt and pepper. Top each fig with rosemary sprig.
7) Bake in oven 25 minutes.
8) Remove and discard baked rosemary
sprigs.
9) Arrange figs on serving platter or individual plates.
10) Drizzle each fig with 1 teaspoon honey.
11) Serve immediately accompanied with fresh baguette slices.
| Yield: | 6 servings | |||
| Prep Time: | 0 hr 10 mins | |||
| Cook Time: | 0 hr 25 mins | |||
| Ready In: | 0 hr 25 mins | |||
| Category: | Appetizer | |||
| Main Ingredient: | Cheese & Dairy | |||
| Cooking Method: | Baking |
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| Recipe Tags: | Baked Goat Cheese-Stuffed Figs | Baked Goat Cheese-Stuffed Figs recipe | stuffed figs | appetizer |
Very appetizing! The taste is good... Thank you for sharing!