We’re drooling over this Grilled Figs with Prosciutto Recipe from NEWLYWED ENTERTAINING by Williams Sonoma. This salty and sweet hors d’oeuvre is perfect for any dinner party. Trust us, your guests won’t be able to get enough of them.
When Mission figs come into season in late summer, put this sweet, salty, tangy dish on the menu as a passed hors d’oeuvre before a main course of grilled chicken or pork. Buy ripe but firm figs—they should be plump and give slightly to the touch—and use them right away.
4 ripe figs such as Black Mission
4–6 slices prosciutto
¼ cup (11⁄4 oz/30 g) fresh goat cheese, at room temperature
Olive oil for brushing
Salt and freshly ground pepper
2 Tbsp balsamic vinegar or balsamic syrup
2 Tbsp honey
Cut the figs in half or quarters lengthwise, depending on their size. Lay the prosciutto slices flat on a work surface. With a sharp knife, cut each slice crosswise into 4 pieces. Spoon 1 teaspoon goat cheese on top of each fig and tightly wrap with a piece of prosciutto. Secure the bundles with toothpicks, if necessary.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush and oil the grill grate.
Lightly brush the fig bundles with olive oil and season with salt and pepper. Grill the bundles directly over the fire, turning often, until grill-marked on all sides, 4–6 minutes total. Move the bundles to indirect heat and drizzle with the balsamic vinegar. Grill, covered, until the figs are cooked through and the cheese melts, about 3 minutes longer.
Transfer the fig bundles to a serving platter, drizzle with the honey, and serve hot.
Add this flaky Tomato & Feta tart to your diner party menu.