This recipe was adapted by Mario Batali but of course I had to change some things to make it healthier… Next time I would wrap each fig with the prosciutto so its gets nice and crispy, it will also make it easier to eat!
- Figs are more then just a FIG NEWTON! I am pretty sure you have heard of figs. You can get dried figs all year round, but they are in season in FALL. Try to only eat fresh figs, dried ones are PACKED with sugar! I bet you have a neighbor with a fig tree since Fig trees are everywhere in California. They come in green, purple, brown, and red.
- Figs are full of fiber which you probably knew from the crunchiness in the seeds that fill them. Figs are great for a dessert alternative because of their natural sweetness. I like to put them on top of Greek Yogurt or homemade ice cream, for blow people away with this SIMPLE DISH.
12 large figs
2 ounces creamy goat cheese
4 ounces prosciutto
1/8 cup organic extra-virgin olive oil
2 tablespoons raw local honey (for drizzling)
12 walnuts, raw
chives to top (optional)
1. Heat oven to 400 degrees.
2. Wash and de-stem your figs, then make an X-cut from the top of each fig to about 3/4 of the way down (don’t cut through the figs completely). Slightly pull the X apart to prepare for stuffing.
3. Fill each fig with a spoonful of goat cheese, and a walnut.
4. Wrap a strip of prosciutto around each fig. Place your figs in baking dish.
5. Whisk together the olive oil and honey, chives, dribble over figs.
6. Pop the dish in the oven for 10 minutes. The goat cheese should be oozy and the figs intoxicatingly juicy.
7. Top with freshly cracked black pepper if you’d like. Serve as an appetizer or side dish for your lucky amigos!