• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Heirloom Pantry

  • Recipes
    • Appetizers
    • Brunch Recipes
    • Dinner
    • Dogs
    • Dressings and Sauces
    • Drinks
    • Main Course
    • Pasta
    • Sides
    • Soups and Stews
    • Sweets
  • ENTERTAINING
  • SHOP
    • Shop Our Kitchen
    • Amazon Shop
    • Promotions & Codes
  • About
    • Bio
    • Connect
    • The Heirloom Pantry Newsletter
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • Shop
  • Subscribe
  • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • Shop
    • Subscribe
    • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    The Heirloom Pantry » Recipes » Appetizers

    Prosciutto-Wrapped Figs with Goat Cheese Appetizer

    Published: Oct 5, 2020 · Modified: Oct 9, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

    160 shares
    • Share20
    • Tweet
    • Yummly
    • Flipboard
    Jump to Recipe
    Prosciutto-Wrapped Figs with Goat Cheese - The Heirloom Pantry

    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 on cutting board with honey.
    Prosciutto-Wrapped Figs with Goat Cheese
    Jump to:
    • When is Fig Season?
    • Ingredients
    • How to Make Prosciutto-Wrapped Figs
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top Tips
    • Related Recipes
    • Did You Like this Recipe?
    • 📖 Recipe

    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.

    Prosciutto, goat cheese, honey, and figs on cutting board flatlay.

    Ingredients

    • 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

    These baked goat cheese and prosciutto appetizers require just a few easy steps and 10 minutes of prep:

    1. Heat the Oven and Prepare the Pan â€“ Preheat the oven to 375° F. Line a baking sheet with parchment paper.
    2. 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.
    3. Stuff Figs with Cheese - Stuff each fig with 3 teaspoons of goat cheese.
    4. Wrap Figs with Prosciutto - Wrap each fig with a slice of prosciutto and place figs on the baking sheet.
    5. Top with Rosemary and Seasoning - Top each fig with chopped rosemary, black pepper, and flaky finishing salt.
    6. Bake Figs in the Oven - Place the sheet in the oven and bake for 17-20 minutes.
    7. 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.
    Prosciutto Wrapped Figs with Goat Cheese on baking sheet with honey.

    Substitutions

    • 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.
    Drizzling honey on Prosciutto Wrapped Figs with Goat Cheese on cutting board.

    Variations

    • 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.

    Equipment

    For this prosciutto and goat cheese appetizer, you just need a sharp knife, cutting board, baking sheet, parchment paper, and cheese board/serving platter for presenting your finished product.

    Storage

    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.

    Prosciutto Wrapped Figs with Goat Cheese on cutting board with honey flatlay.

    Top Tips

    • Use ripe but not overly ripe figs so they hold their shape when cooking in the oven.
    • Use a paring knife to make the incisions so it's easier to cut the small figs.
    • Opt for a small spoon to stuff the figs with goat cheese.

    Related Recipes

    • Pear and prosciutto rocket salad on a serving platter with sliced pears, crispy prosciutto, shallots, walnuts, arugula, parmigiano-reggiano, and a maple balsamic vinaigrette.
      Pear and Prosciutto Rocket Salad
    • Burrata Caprese plated with parmigiano reggiano crackers, balsamic glaze, and wine.
      Burrata Caprese with Balsamic Glaze
    • Hand holding a piece of oven-roasted crispy prosciutto.
      How to Make Crispy Prosciutto
    • Peach Arugula Salad with Prosciutto and Burrata- Pasta Ragazza
      Peach Arugula Burrata Salad with Prosciutto

    Did You Like this Recipe?

    Love this stuffed fig recipe? Please leave a 5-star rating in the recipe card below and leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this fig recipe, tag #theheirloompantry so we can see your prosciutto-wrapped goat cheese figs!

    📖 Recipe

    Drizzling honey on Prosciutto Wrapped Figs with Goat Cheese on cutting board.
    Print Recipe Pin Recipe
    5 from 14 votes

    Prosciutto-Wrapped Figs with Goat Cheese Appetizer

    Prosciutto-Wrapped Figs with Goat Cheese is a sweet and savory fall appetizer bursting with flavor. Each fig is stuffed with 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.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Appetizer, Side Dish
    Cuisine: Italian
    Servings: 10 figs
    Calories: 84kcal
    Author: Kathleen Higashiyama

    Ingredients 

    • 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
    • Honey
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    Storage and Reheating
    Store leftovers in an air-tight container in the refrigerator for up to 2 days. In order to reheat, 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.
    Top Tips
    • Use ripe but not overly ripe figs so they hold their shape when cooked in the oven.
    • Use a paring knife to make the incisions so it's easier to cut the small figs.
    • Opt for a small spoon to stuff the figs with goat cheese.

    Nutrition

    Calories: 84kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 69mg | Potassium: 128mg | Fiber: 1g | Sugar: 8g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    More Appetizer Recipes

    • Tuna salad lettuce wrap cups with capers, dill, kewpie mayo, and dijon mustard butter or romaine lettuce cups.
      Tuna Salad Lettuce Wrap
    • Chicken salad croissant sandwich with lettuce and rotisserie chicken served on a wood board for a healthy lunch.
      Chicken Salad Croissant Sandwich
    • White pizza with fig, prosciutto, arugula, and burrata on a wooden serving board.
      Fig, Burrata, and Prosciutto Pizza
    • Whipped lemon feta dip topped with toasted pine nuts, herbs, and olive oil and served with toasted pita, crudités, and olives.
      Whipped Lemon Feta

    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Comments

    1. Dorothy

      December 26, 2023 at 1:12 pm

      I made these for a Dinner from Spain that we had and they were a big hit. I will be making them again for New Years Eve. The one thing I did different was that I fried them on low in a little olive oil and even the young ones loved them.

      Reply
      • Kathleen Higashiyama

        January 01, 2024 at 1:31 pm

        Hi Dorothy, thank you for including our recipe in your celebrations! Frying the figs a touch is a great idea and a fabulous way to caramelize the fruit for extra flavor -- we can't wait to try your version. Wishing you and your family a happy, healthy new year!

        Reply
    2. sara lynn

      October 23, 2020 at 11:54 am

      5 stars
      These are so beautiful, Kat! Sounds like a perfect appetizer for Thanksgiving!

      Reply
    3. Haley

      October 12, 2020 at 10:17 am

      5 stars
      Seriously one of the BEST fall combinations! Cannot wait to make these! Doesn't hurt that they're super cute, too.

      Reply
    4. Laura

      October 12, 2020 at 9:57 am

      5 stars
      This sounds like the perfect appetizer to go with a delicious bottle of red!

      Reply
    5. Rylee

      October 12, 2020 at 8:44 am

      5 stars
      The PERFECT way to use up the last of the figs for the season! Unbelievably delicious!!

      Reply
    6. Becca

      October 10, 2020 at 8:38 am

      5 stars
      This looks INCREDIBLE! Can't wait to make them and enjoy with a big glass of wine! 🙂

      Reply
    5 from 14 votes (9 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

    More about us →

    Fresh Spring Recipes

    • Flower lavender lemon curd cookies dusted with powdered sugar on parchment paper with lemon slices, lavender, and a jar of homemade lemon curd.
      Lavender Lemon Curd Cookies
    • Pesto, burrata, prosciutto, and toasted pine nut pizza on a wooden Boos Block cutting board.
      Pesto, Burrata, and Prosciutto Pizza
    • Edible flower shortbread cookies with a lemon zest vanilla bean glaze.
      Edible Flower Shortbread Cookies
    • Whipped lemon feta dip topped with toasted pine nuts, herbs, and olive oil and served with toasted pita, crudités, and olives.
      Whipped Lemon Feta
    • Japanese fruit sandwich (sando) made with shokupan (white bread) and filled with fresh honey whipped cream and fresh fruit, including kiwi, mandarin oranges, and strawberries.
      Fruit Sando (Japanese Fruit Sandwich)
    • Healthy corn and zucchini fritter stacked and topped with greek yogurt, roasted corn, and basil.
      Healthy Corn and Zucchini Fritters

    As Featured In

    The Heirloom Pantry As Featured In

    Popular Recipes

    • Closeup shot of ricotta tomato tartlets with puff pastry.
      Tomato Tartlets with Puff Pastry
    • Furikake Salmon with Kewpie mayo on a sheet pan with a spatula.
      Furikake Salmon
    • matcha cookies in a pile
      Matcha Cookies (Soft and Chewy)
    • White and brown fotzu waiting for bowl of bone broth.
      How to Make Beef Bone Broth for Dogs
    • Overhead shot of sliced Spam in a pan with homemade teriyaki sauce.
      Fried Spam (How to Cook Spam)
    • Broiled Salmon Collars (Sake Kama) on serving plate with beer.
      Broiled Salmon Collars (Sake Kama)
    The Heirloom Pantry shop page.

    Footer

    ↑ back to top

    Recipes

    About

    Shop

    Contact

    Privacy Policy

    Copy-of-The-Heirloom-Pantry-Typography-Logo
    • Facebook
    • Pinterest
    • Instagram
    • TikTok
    • YouTube

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 The Heirloom Pantry, LLC®

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.