Prosciutto wrapped figs – Caroline’s Cooking

These prosciutto wrapped figs make an incredibly easy but elegant looking appetizer. You can serve them as part of an appetizer board, or over greens for a fuller salad-like dish. Either way, they’re full of delicious flavor.

plate with prosciutto wrapped figs sitting on bed of arugula

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I have always been a big fan of figs and it has been nice to find my younger son join me in that enjoyment this year. My eldest and husband are not really fans, so it was always something I was left to enjoy myself (not that I really minded). 

I love eating figs just as they are, but they also make a lovely ingredient in salads, desserts and more. One of my favorites is as balsamic figs for my goat cheese and prosciutto croissant. This draws on some of those flavors, but in bite-sized form. OK, maybe a couple bites, but you know what I mean.

side view of prosciutto wrapped figs on black plate

Simple steps (and slight variations)

These are super easy to make with just three ingredients and a tiny bit of prep. You can make them completely uncooked, but I like to cook at least a little.

I find searing the figs helps to bring out their flavor and you get that lovely slightly caramelized edge. I do this simply with a little oil in a skillet, but you could also do under the broiler/grill. They don’t need that long, as you don’t want them to either burn or get so soft they fall apart.

seared fig halves

After that, add some gorgonzola in the middle (most figs have a convenient cavity) then wrap with the prosciutto. I recommend a creamy gorgonzola, but you could use a sharper one or other blue cheese if you prefer/can’t find it.

You will probably find your piece of ham too thick, so cut through the middle but leave it joined on one side to make it like a longer, thinner strip.

After this, you have a choice. You can either cook a little more or leave as it is. If you cook further under the broiler/grill, it adds a little crispness to the prosciutto and can make the cheese ooze a little. However be aware it does make the ham a bit more salty.

I’d recommend a good quality prosciutto anyway, but this is one place it makes a difference as I think generally Italian ones are less salty. If you are on the fence, I’d say go for not cooking further, which is also a tasty choice anyway.

wrapping figs with prosciutto

Serving ideas

These make a great finger food appetizer and can easily be made ahead, stored in a container in the fridge for a few hours so are great for entertaining. You could serve them as part of a cheeseboard or platter, for example.

Alternatively, you can make them more of a topping to a salad. Even a simple bed of arugula, then dress it with balsamic vinegar and olive oil makes a pretty tasty dish. You could add a bit more variety in there, though, such as some toasted/candied walnuts or pecans.

However you enjoy them, these prosciutto wrapped figs are so easy and delicious. Whether as finger food or salad toppings, they have a tasty, simple mix of flavors that feel much more special than the little effort involved making them. The best way to be.

close up of prosciutto wrapped fig with more behind and to side

Try these other tasty finger foods with a fruity flavor:

Prosciutto wrapped figs

These tasty little bites are easy to make and a perfect mix of sweet, savory and salty flavors. Great as finger food in an appetizer platter or to top a salad.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Appetizer/Starter

Cuisine: American

Servings: 6 pieces

Calories: 58kcal

Author: Caroline’s Cooking

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Ingredients

  • 3 figs
  • 3 slices prosciutto recommend prosciutto de Parma, if possible
  • 1 tsp olive oil
  • 1 oz gorgonzola dolce 30g (the creamier one)

Instructions

  • Trim the end from the stems of the figs then halve them through the stem and base. Halve the slices of prosciutto through the middle (so you have roughly two squares) then split each piece almost all the way through so that it opens out into a thin strip.

  • Warm the oil in a small-medium skillet/frying pan over a medium heat then place the fig halves in cut side down (you may need a little more oil if skillet is larger or it is not non-stick so the fogs don’t get too stuck). Cook for a minute or two until the figs are lightly seared then remove from the skillet.

  • Place around 1tsp of the gorgonzola in the cavity in the middle of each fig half then use one of the pieces of prosciutto for each fig half and wrap it around – I try to start with the less fatty edge first, and twist as needed when it’s around halfway to help it sit flatter.

  • You can either serve like this, or place the figs on a baking sheet/grill pan and place under the broiler/grill for a minute or two to gently crisp up the prosciutto.

  • Serve as they are as part of an appetizer platter or eg over a bed of arugula/rocket and dressed with some oil and balsamic for more of a salad (in which case it will serve around 2-3 depending on portion).

Notes

If you can’t find gorgonzola dolce, you can use another blue cheese. I recommend one that’s a little creamier and less ‘blue’ tasting but as you prefer.
I’ve suggested Prosciutto de Parma if possible, or else another Italian prosciutto as they tend to be less salty than some of the versions made elsewhere which will come through if you choose to crisp it a little.

Nutrition

Calories: 58kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 93mg | Potassium: 78mg | Fiber: 1g | Sugar: 4g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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These prosciutto wrapped figs make an incredibly easy but elegant looking appetizer. You can serve them as part of an appetizer board, or over greens for a fuller salad-like dish.



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