Prosciutto-Wrapped Figs with Goat Cheese and Honey

Appetizer time! And it’s 100% no cooking, so get excited.

This is a little something we had in Rosemary Beach, when Sarah and I took the kids to La Crema for fondue and tapas. THIS ^^ was our tapas. And it was so delicious I fainted into my portion and woke up 45 minutes later.

My version is a 10th of the cost, a little wonkier in appearance, but painfully simple to throw together if you have ten minutes. That is it. Ten minutes. You have ten minutes.

Let us peepeth.

That’s roughly twenty figs. Don’t count them. Let’s just say twenty.

And get this, on the little bag it called them figlets.

FIGLETS. I got unbridled delight out of the word figlet and giggled all afternoon making these. Why would they call them figlets, if not simply to amuse all of humanity? Thank you, to whomever decided to name them figlets. Thank you from the bottom of my heart.

At La Crema they used serrano ham, but I went with prosciutto because it’s easy to find and a perfect sub. And it sticks to the figLETS brilliantly (I’m reading a book with British people, okay), which makes it that much easier.

See the little knobby stems on the figLETS? Not stems but like, knob things? The button thingy? The neck part? Never mind. Just trim it off. You don’t want to chew on a neck knob.

We’re starting a band called Neck Knobs. And I’m already disgusted.

Trim them off! Then wrap the prosciutto around the figgy, and place them on a plate or board or platter fatter side down. (haha, platter fatter) That way they stand up better and don’t wobble over. I can 100% guarantee you that not all of mine are this way. Yours will be.

Then you’ll do a little goat cheese dollop with your fingers and drizzle your favorite honey over the top, along with a sprinkle of freshly minced rosemary! A crack of fresh black pepper is a solid idea, too.

Get some toothpicks in them and serve ’em up before you inhale them all in a locked bathroom with the lights out.

The figLETS are sweet. The ham is salty. The goat cheese tangy. The rosemary herby and earthy. The honey one more hit of sweet. It’s little-bite perfection, I tell ya.

I like that they have a rustic homemade (we’ll go with that) look about them, yet offer a bit of fancy pants. If you squint your eyes.

These are so fun for summer and all the little patio hangs you plan on having and not inviting me to.

It’s fine.

Oh! Memorial Day! I think the stars just aligned for you.

Prosciutto-Wrapped Figs with Goat Cheese and Honey
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Ingredients

  • 20 (roughly) mission figs, ends trimmed off
  • 4 slices prosciutto, sliced thinly
  • 3 Tbs. goat cheese
  • 1-2 tsp freshly chopped rosemary
  • 2 Tbs. local honey
  • Freshly cracked black pepper

Instructions

  1. Wrap a prosciutto slice around each fig and place them on a tray, wider slides down. Pinch a little goat cheese off the log and place it on top of each fig. Drizzle with honey and garnish with freshly chopped rosemary and a crack of black pepper. That’s it!
  2. Makes around 20 fig bites.
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https://bevcooks.com/2022/05/prosciutto-wrapped-figs-with-goat-cheese-and-honey/

Get on iiiiiin those.

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6 Responses to Prosciutto-Wrapped Figs with Goat Cheese and Honey

  1. Rebekah S May 26, 2022 at 9:19 am #
    Simple but fancy looking. Love it.
    • Bev Weidner May 26, 2022 at 9:26 am #
      Thank you for your consistent interaction on this blog. It makes my day, really!
  2. Ashley May 26, 2022 at 1:10 pm #
    I'm going to try these with an herbed almond cheese this weekend, looks so easy and delicious!
  3. Robin May 26, 2022 at 8:49 pm #
    Looks delicious!
  4. Nancy May 27, 2022 at 7:16 am #
    I asked and you delivered on an easy and unique potluck dish! Thank you!
  5. 스포츠중계 June 4, 2022 at 11:12 am #
    If more people that write articles really concerned themselves with writing great content like you, more readers would be interested in their writings. Thank you for caring about your content.

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