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Figs in a Blanket

Figs in a Blanket

Course Appetizer
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 12 figs ripe but not too soft
  • 8 oz. soft goat cheese room temperature (or ricotta, blue cheese or mascarpone)
  • 6 slices prosciutto sliced in half length-wise
  • 4 large rosemary sprigs cut in thirds
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1/8 teaspoon white pepper
  • Rosemary leaves or tarragon leaves for garnish


  1. Preheat oven to 350 F.
  2. Cut the figs crosswise from the top, halfway down the fruit. Gently separate the quarters to create an opening. Scoop 2-3 teaspoons goat cheese into the opening, without overstuffing. Wrap each fig with prosciutto slice. Arrange figs on baking tray. Lightly drizzle with olive oil. Sprinkle with salt and pepper. Top each fig with rosemary sprig. Bake in oven 25 minutes. Remove and discard baked rosemary sprigs.
  3. Combine vinegar, honey and pepper in a small saucepan; bring to a boil. Reduce heat, and simmer until thick, about 10 minutes. Cool.
  4. Arrange figs on serving platter or individual plates. Drizzle each fig with balsamic reduction or honey. Garnish with fresh rosemary or tarragon leaves.

Recipe Notes

The attraction of this recipe is that you can use any cheese you like. I tried ricotta, goat cheese, mascarpone and blue cheese. You can serve this with toasted baguette slices, or on a bed of arugula for a side salad. If you don’t have the time to make the reduction, use honey only.