Recipe courtesy of Mozzarella Company
For a variation, try using local melons in place of figs.
Ingredients:
- 3 tsp extra-virgin olive oil, divided for separate use
- 8 very thin slices prosciutto, about 1/4 pound
- 1/2 cup (4 ounces) soft, Texas Goat Cheese
- 8 fresh ripe figs or 8 dried figs plumped in 1/2 cup white wine
- 2 tsp balsamic vinegar
- 2 tsp honey
- 4 leaves mint, cut into thin strips, for garnish
Directions:
1. Preheat the oven to 375ºF. Brush a non-stick baking sheet with 1 tsp olive oil.
2. Separate the slices of prosciutto and cut each in half so that there are 16 pieces. Divide the Goat Cheese into 16 pieces and roll them into small balls. Cut the figs in half and make indentation with thumb in each.
3. Place a ball of Goat Cheese into the indentation of each fig. Wrap each fig tightly with a piece of prosciutto, taking care to completely enclose the Goat Cheese so that it won’t run out while baking. Gently squeeze the prosciutto-wrapped figs to seal the packets and place the figs on the prepared baking sheet.
4. Combine balsamic vinegar, 2 tsp of olive oil, and honey in a small dish.
5. Bake figs for 3 to 5 minutes, until the cheese begins to melt and the prosciutto begins to brown.
6. Remove from the oven and, using a spoon, drizzle the balsamic vinegar dressing over the figs. Serve while warm, with mint for garnish.
