Proscuitto-wrapped figs: 3 ingredients for perfect holiday party bites

HELLO and welcome to another installment of “it must taste great and also not be hard but also I make a lot of cheese plates, so maybe not that.”

These prosciutto wrapped figs are ideal for holiday parties; they have just three ingredients and, to be fair, are a great addition to a cheese plate. They’re also a fun bite to have in advance of a larger meal. The flavors work really well together, and the blast of the heat from the oven crisps the prosciutto just enough to make these feel very fancy.

In a fit of genius (if I do say so myself), I used an old medicine syringe to get the goat cheese -just so- into the center of the figs. This can of course be accomplished with a spoon, but it worked great as a method for getting the job done quickly.

To make these in advance, assemble them up to 2 days ahead and keep them covered on the baking sheet in the fridge. Bake them right before you’d like to serve, and watch these wonderful bites disappear!

Prosciutto Wrapped Figs

Prep: 20 minutes  | Cook: 10 minutes | Serves: 10                         

1. Preheat the oven to 450F and prepare a large baking sheet with parchment paper or cooking spray.
2. Arrange the fig pieces cut side up on the baking sheet.
3. Using a small syringe or spoon, add about ½ teaspoon of goat cheese to the very center of the fig pieces.
4. Gently tear each piece of prosciutto into 4 (making the shape of a cross, very roughly). Wrap one piece of torn prosciutto around each fig piece, keeping the seam at the bottom of the fig to help it adhere.
5. Bake the fig bites for 8-10 minutes until the prosciutto is very barely crispy and the figs are softened. Top with any toppings you’d like (or none at all!), and serve warm or at room temperature. Enjoy!

Recipe Notes + Tips and Tricks:

• Cutting the Figs: Before slicing, remove any stems from the figs. Cut them into halves or quarters to make large bite-sized pieces; about 1 ½ inches long. If the fig pieces are too small they won’t hold enough of the goat cheese.
• Goat Cheese: This recipe uses about ½ a regular sized small log of goat cheese. Leave it out for at least 2 hours before assembling this recipe to soften the goat cheese enough to get it into the fig pieces. If you forget, microwave it for 10 seconds at a time and stir to soften, repeating as needed until the goat cheese is soft but not liquid.
• Prosciutto and Exact Measurements: Exactly how much you will need depends on how many fig pieces you have. For bite-sized fig pieces, ¼ slice of torn prosciutto works well; tear it along the natural seams as best you can, making an approximate cross shape over each piece of prosciutto to yield 4 pieces. Any extra bits of ingredients will go perfectly on a cheese platter.
• Optional Toppings: I love these plain, as-is, but there are a few things that can go over top to elevate these even more. Balsamic drizzle or hot honey, fresh thyme, and cracked black pepper and flaky salt are a few examples of things I’ve tried that are absolutely delicious.