Goat cheese stuffed figs with prosciutto and balsamic reduction
Recipe & Food Styling Mari Loewen, Photography Ross Cornish
A simple unforgettable appetizer. Figs, goat cheese, basil, prosciutto, balsamic vinegar, brown sugar.
Ingredients
12 fresh black mission figs*
6 ounces soft goat cheese
3 basil leaves, chopped
6 slices prosciutto, cut in half lengthwise
1 ⁄ 2 cup balsamic vinegar
1 ⁄ 4 cup brown sugar
Preparation
Preheat oven to 450°. Combine goat cheese and basil in small bowl and mix well.
Slice partway through each fig, and place tablespoon goat cheese mixture onto each fig; wrap with half slice prosciutto and place on parchment-lined baking dish. Bake for about 8 minutes.
Meanwhile, place balsamic vinegar and sugar in small pot and bring to boil, reduce and allow mixture to become syrupy or caramelized about 3 or 4 minutes.
Remove figs from oven and pour syrup over figs; return to oven for another minute or 2. Serve immediately. Serves 6.
*If figs are out of season, use quartered, cored pears.
