Prosciutto Wrapped Figs
This is a very self indulgent post, it’s all things I love: figs, blue cheese, and Prosciutto. I am drooling just recalling how great these crispy prosciutto wrapped figs tasted, we made a nice dinner out of them by adding a nice dry white wine and big salad. I cooked these on my totally fabulous Traeger wood pellet grill and the added smoke flavor from the wood burning fire was scrumptious. The smoke/salt/sweet combo of fig and pig made these totally addictive. I made the figs with two kinds of cheese a mild goat (for my husband) and a big manly maytag blue (for me). I liked the blue cheese better he liked the mild one so go with what you and yours enjoy in cheese even if that is a mild hard cheese like a Manchego. If you need a crazy good appetizer for you next party these would be a hit, and if grilling is too much work during a party you could easily pop these into a high temperature oven.
- 6-10 ripe fresh figs
- 12-20 slices of good Prosciutto
- 3oz blue cheese
- 3oz mild soft goat cheese
- ¼ cup agave syrup
- Fresh ground black pepper
First rinse the figs and remove the stems, then slice each one in half. Arrange the figs on a cookie sheet give yourself enough room to work. Drizzle each fig with a tiny bit of the agave syrup.
Next dot on a portion of cheese onto the sliced fig. Grind on a generous amount of black pepper.
Last you are going to wrap each one of these babies in a slice of the Prosciutto.
Place the figs on to a hot grill, at least 400 degrees.
Flip the figs when the Prosciutto has browned on one side and will release from the grill grate with a gentle tug. If the figs will not release from the grill it probably needs another minute cooking time. We gave them about 4 minutes a side.
Remove from the grill and enjoy!
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