This easy and elegant appetizer made a big hit at a pot luck cocktail pool party tonight in Sarasota.

Cheese Filled Fresh Figs


Firm, ripe figs
Cubes  of your favorite cheese
Thin slices of prosciutto
If desired, evoo, rosemary, salt and pepper.


Simply cut fresh California green or black figs in half.
Push a hunk of goat cheese in the center. I often use a goat&Brie combo.
Wrap fig and cheese with a ribbon of prosciutto di Parna.
I add a drizzle of evoo and sprinkles of Kosher or sea salt and pepper.
A snip of rosemary adds color, crunch and herbal flavor.


For a party I serve these figs on a platter over fresh fig, banana, or any clean large green leaf.

For cheese ideas, I prefer a soft and sweet or nutty and tangy. Many choices
include Chèvre, Gruyere, Gouda, Manchego, Stilton or Girgonzola. Our team enjoys all cheeses so it is fun to experiment.

On cooler evenings you can try roasting these little bundles in a baking dish for about 8-10 minutes at 375,  or until prosciutto is crisp on the edges and cheese begins to melt.

Warm or cold, these figs pair well with chilled white wine. We sipped a chilled French dry Bordeaux with the sweet and tangy figs.

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Brenda C. Hill

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