Grilled Figs with Goat Cheese Wrapped in Prosciutto

This is one of those recipes that just jumps out at you and makes you crave them!  The recipe was sent from Italy by a good friend, Gail and she got permission for me to post it from her friend Russell.  Once I read the recipe, I know it was post worthy!!  I hope you try it, your guest will be very impressed!

  • 6 Black Mission figs, cut in half
  • 1/2 C balsamic vinegar, plus extra for dressing  (make sure you use good, aged balsamic)
  • crushed red pepper flakes, optional
  • 12 slices prosciutto
  • 1/2 log goat cheese
  • extra-virgin olive oil
  • 1/2 C Parmigiano-Reggiano, shaved with a vegetable peeler (again, make sure it’s the real thing!)
  • parsley for garnish
Preheat the grill and brush with a grill brush to remove any excess crud and fat.  After brushing, run an oiled towel over the grates to pick up any loosened crud or soot.  You can also use a good cast iron grill pan on your stove top.  Drizzle olive oil on both sides of cut figs.  Grill the fig halves, turning once to get the grill marks and soften, approx. 2-3 min. per side.

Drizzle each fig half with balsamic vinegar and fill each fig center with goat cheese.  Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto.  Paint the outside of each fig appetizer very lightly with olive oil and drizzle more balsamic vinegar over the top.  Shave some Parmigiano-Reggiano over the top.  Garnish with parsley if desired.   Serve at room temperature and you can make ahead and refrigerate.  Take out of the refrigerator about 1 hour before serving.

My favorite balsamic, Buy it at Williams-Sonoma

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