Reviews (1) Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 08/25/2008 This was a wonderful way to enjoy fresh summer figs. You don't have to use the rosemary. There's enough flavor, and we used metal skewers and they worked fine. Definitely do NOT use salt/pepper or olive oil. There's enough salt and fat from the proscuitto. We ate the figs over salad greens with a little balsamic vinegrette and hearts of palm, and it was a wonderful salad. I would love to try the figs broiled and add the proscuitto after cooking to retain the softness of the proscuitto.
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Gallery Grilled Figs with Goat Cheese and Prosciutto Recipe Summary Servings: 6
Ingredients Ingredient Checklist 8 ounces fresh soft goat cheese 2 teaspoons finely chopped fresh rosemary Salt and freshly ground black pepper 24 fresh figs, mixed varieties 1/4 pound thinly sliced prosciutto 6 long woody sprigs rosemary Olive oil for brushing and drizzling
Cook’s Notes Make fragrant skewers using the longest, sturdiest rosemary sprigs you can find. Bamboo or metal skewers can also be used with sprigs of rosemary tucked into skewered figs.
Gallery Grilled Figs with Goat Cheese and Prosciutto
Recipe Summary Servings: 6
Gallery
Grilled Figs with Goat Cheese and Prosciutto
Grilled Figs with Goat Cheese and Prosciutto
Grilled Figs with Goat Cheese and Prosciutto
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 8 ounces fresh soft goat cheese 2 teaspoons finely chopped fresh rosemary Salt and freshly ground black pepper 24 fresh figs, mixed varieties 1/4 pound thinly sliced prosciutto 6 long woody sprigs rosemary Olive oil for brushing and drizzling
Directions
Combine goat cheese, rosemary, and a pinch of salt and pepper in a small mixing bowl, and stir.
Make a small slit in bottom or side of each fig. Fill a pastry bag fitted with a small plain tip with cheese mixture. Pipe cheese into each fig through slit. Fill figs with just enough cheese so they expand slightly.
Tear or cut the prosciutto slices into long strips. Wrap a strip of prosciutto around each fig, and skewer 4 figs on each rosemary sprig. Brush figs with olive oil, and season with salt and pepper.
Place figs on a moderately hot grill, rotating skewers until figs are very hot and cheese starts to ooze, about 6 minutes. Remove from grill; serve immediately with a drizzle of olive oil and good bread.
Cook’s Notes Make fragrant skewers using the longest, sturdiest rosemary sprigs you can find. Bamboo or metal skewers can also be used with sprigs of rosemary tucked into skewered figs.
Cook’s Notes
Make fragrant skewers using the longest, sturdiest rosemary sprigs you can find. Bamboo or metal skewers can also be used with sprigs of rosemary tucked into skewered figs.
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 08/25/2008 This was a wonderful way to enjoy fresh summer figs. You don't have to use the rosemary. There's enough flavor, and we used metal skewers and they worked fine. Definitely do NOT use salt/pepper or olive oil. There's enough salt and fat from the proscuitto. We ate the figs over salad greens with a little balsamic vinegrette and hearts of palm, and it was a wonderful salad. I would love to try the figs broiled and add the proscuitto after cooking to retain the softness of the proscuitto.
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 08/25/2008 This was a wonderful way to enjoy fresh summer figs. You don't have to use the rosemary. There's enough flavor, and we used metal skewers and they worked fine. Definitely do NOT use salt/pepper or olive oil. There's enough salt and fat from the proscuitto. We ate the figs over salad greens with a little balsamic vinegrette and hearts of palm, and it was a wonderful salad. I would love to try the figs broiled and add the proscuitto after cooking to retain the softness of the proscuitto.Martha Stewart Member
Rating: Unrated 08/25/2008
This was a wonderful way to enjoy fresh summer figs. You don’t have to use the rosemary. There’s enough flavor, and we used metal skewers and they worked fine. Definitely do NOT use salt/pepper or olive oil. There’s enough salt and fat from the proscuitto. We ate the figs over salad greens with a little balsamic vinegrette and hearts of palm, and it was a wonderful salad. I would love to try the figs broiled and add the proscuitto after cooking to retain the softness of the proscuitto.
Rating: Unrated
All Reviews for Grilled Figs with Goat Cheese and Prosciutto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Figs with Goat Cheese and Prosciutto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
