Prosciutto-Wrapped Figs with Goat Cheese is a sweet and savory fall appetizer bursting with flavor. Each fig is stuffed with creamy goat cheese, wrapped with prosciutto, and topped with rosemary, honey, and flaky finishing salt. These figs are perfect for a date night at home, party, or holiday dinner.
Prosciutto-Wrapped Figs with Goat Cheese is a decadent starter for any holiday dinner. In the fall, enjoy stuffed figs with Dutch Oven Whole Chicken with Meyer Lemon or an Italian pasta night featuring Sausage Pesto Pasta with Rapini (Broccoli Rabe).
The best part of this easy goat cheese and fig recipe is that each bite has the perfect ratio of figs, goat cheese, and prosciutto.
This dish is an easy, delicious appetizer that can be assembled and baked in just 30 minutes. All you need is a handful of ingredients and a few minutes to assemble the ingredients.
When is Fig Season?
Figs are a sweet seasonal fruit available in the late summer through mid-autumn. Ripe figs have a jammy consistency and berry-like sweetness. Fig flavor pairs perfectly with sharp and tangy goat cheese, savory prosciutto, herby rosemary, and sweet honey.
- Figs - Figs are the fruity vehicle for cheese and prosciutto. I recommend common figs, such as Black Mission, Brown Turkey, Adriatic, and Kadota figs. Their skin and sweet jammy interior will withstand the heat of the oven and produce a delicious flavor.
- Goat Cheese (chèvre) - Goat cheese is a creamy sharp cheese available at your local grocer or cheese shop. Opt for the creamy soft goat cheese that is easy to scoop into the figs.
- Prosciutto - Prosciutto is a thinly sliced cured ham from Italy. It is salty in flavor and buttery in texture. When baked, prosciutto offers crispy texture and fatty flavor.
- Fresh Rosemary - Rosemary is a versatile herb with autumnal flavor. Its naturally lemon-pine flavor offers a hint of pungent herby taste to the dish.
- Flaky finishing salt - Every dish improves with flaky finishing salt. Finishing salt is flaky in texture and offers a mild salty flavor. Our favorite brand of flaky finishing salt is Maldon.
- Black pepper - Black pepper offers a peppery hint of spice and enhances the warm and sharp flavors of stuffed figs.
- Honey - Honey has a complex, sweet flavor profile that pairs perfectly with figs and goat cheese. Our favorite honey to drizzle on top of goat cheese-stuffed figs is Regalis Black Truffle Honey.
See recipe card for quantities.
How to Make Prosciutto-Wrapped Figs with Goat Cheese
These baked goat cheese and prosciutto appetizers require just a few easy steps and 10 minutes of prep:
- Heat the Oven and Prepare the Pan – Preheat the oven to 375° F. Line a baking sheet with parchment paper.
- Wash and Cut Figs - Quarter the top of the figs, taking the incisions a quarter of the way down the fruit to make an opening for the cheese.
- Stuff Figs with Cheese - Stuff each fig with 3 teaspoons of goat cheese.
- Wrap Figs with Prosciutto - Wrap each fig with a slice of prosciutto and place figs on the baking sheet.
- Top with Rosemary and Seasoning - Top each fig with chopped rosemary, black pepper, and flaky finishing salt.
- Bake Figs in the Oven - Place the sheet in the oven and bake for 17-20 minutes.
- Plate and Drizzle with Honey - Remove the figs from the oven and plate on a cheese board or serving platter. Drizzle with honey and serve warm.
- Cheese - The best cheese for stuffed figs is creamy sharp cheese, such as goat cheese or blue cheese. Sharp cheese contrasts with the figs' sweetness and makes the fig flavor stand out. Mild and medium cheese does not have as much flavor and gets lost in the other flavors.
- Pancetta or Bacon - Prosciutto is the preferred meat because you can wrap each fig in prosciutto and pack the most flavor in each bite. However, you can also sprinkle bits of pancetta or bacon on top to get a similar flavor.
- Vegetarian - Replace prosciutto with chopped and toasted nuts for crispiness and crunch.
- Honey - Change up the flavor of the dish with different honey. Use a habanero honey to make it spicy.
- Pesto - Whip a teaspoon of kale or basil pesto in the goat cheese for an herby garlic flavor.
- Nuts - Add toasted almonds, walnuts, or hazelnuts on top for extra crunch. You can also use pecan goat cheese for extra richness.
- Color - If you are serving this dish at a party, use both black and green figs for a colorful display.
- Herb goat cheese - Use herb goat cheese for extra herbaceous flavor.
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You can make most of the goat cheese and prosciutto appetizer one day ahead and then bake before serving. Refrigerate the finished dish in an airtight container for up to 2 days. These ingredients don't stand up well to freezing. In order to reheat these cheese stuffed figs, allow the figs to reach room temperature. then heat the oven to 200° F and arrange the figs on a baking sheet. Reheat in the oven for 7-10 minutes.
Use ripe but not overly ripe figs so they hold their shape when cooking in the oven.
Did You Like this Recipe?
If you loved this easy prosciutto-wrapped figs recipe, check out these other easy appetizers and main courses:
- Burrata Caprese Salad with Balsamic Glaze
- Peach Arugula Salad with Prosciutto and Burrata
- Roasted Asparagus with Parmesan
- Crispy Prosciutto
- Italian Pasta Salad
- Roast Chicken Thighs and Vegetables
Prosciutto-Wrapped Figs with Goat Cheese Appetizer
- 10 ripe figs washed with stems trimmed
- ½ cup goat cheese chèvre
- 5 prosciutto slices sliced in half lengthwise
- 1 tablespoon fresh rosemary chopped
- Flaky finishing salt
- Black pepper
- Heat the oven to 375° F. Line a baking sheet with parchment paper.
- Quarter the top of the figs, taking the incisions a quarter of the way down the fruit to make an opening for the cheese.
- Stuff each fig with 3 teaspoons of goat cheese. Then wrap each fig with a slice of prosciutto and place figs on the baking sheet.
- Top each fig with chopped rosemary, black pepper, and flaky finishing salt. Place the sheet in the oven and bake for 17-20 minutes.
- Remove the figs from the oven and plate on a cheese board or serving platter. Drizzle with honey and serve warm.