These Prosciutto Wrapped Fig with Goat Cheese and Basil bites are sure to be a hit at your next summer barbecue!! Make up a batch today!!Jump to Recipe
Summer is a time for entertaining and the last thing you want is for guests to show up and for you to have no idea how to throw something together as a quick, light, refreshing snack. During these months, it’s always nice to have a recipe with a few simple ingredients, that, coupled with a cold glass of white wine and some comfy chairs to hang out in, will make for a great evening!
What Do You Need To Make These Prosciutto Wrapped Fig with Goat Cheese and Basil?
- fresh figs
- goat cheese
- balsamic glaze (optional)
I know Canada isn’t the fig growing capital of the world (although most older Italians (namely, my dad) have a fig tree on their properties – often in a home built greenhouse), but if you like fresh figs, now is the time to buy them. Low in calories and high in fibre, you can find all of their health benefits here! They come in green or black varieties and you must look for ones that are soft to the touch. and if company comes when I have them in the fridge, I always make these….heck, I might even invite you just BECAUSE I have these in the fridge 🙂
Then again, if I invite you, I might even get you to make them for me. With all the ingredients on a board, and a glass of wine poured, it makes a great conversation starter!
Some other Similar Appetizer Recipes on the Blog:
- tomato tulips
- stuffed fried zucchini flowers
- mini BLT bites
- balsamic glazed fig and blue cheese crostini
What Do you Do With Leftover Figs?
I usually buy a case of figs if I can find them but I have leftover, I throw them in the food processor with some honey to make a quick jam that I put in the freezer. It’s fabulous on toast but also great served on your cheese tray…you have to try it!!
Prosciutto Wrapped Fig with Goat Cheese and Basil
- 12 small figs
- 12 leaves fresh basil
- 1 small pkg goat cheese
- 6 large slices prosciutto (thinly sliced)
- balsamic glaze optional
- Remove the stem piece of the figs and discard; cut each fig down the centre but keep the edge intact.
- Grab one basil leaf and scoop a small bit of goat cheese in the middle (see photo above) and tuck into the middle of the fig – continue with all of the figs.
- Cut each piece of prosciutto into 2, horizontally and wrap one strip around the fig to hold in all of the stuffing and wrap tightly (it should look a bit like a rose)
- If using, drizzle each fig with a touch of balsamic and serve!