Thread: Baked Stuffed Figs Again for Lunch Today

I've been on a roll since daylight this morning. Just a terror till lunchtime. Well I had been saving all the big Adriatic Figs that ripened all week for today's lunch.



First up is the ingredients. Monster Truck sized Figs, fresh Goat Cheese, Prosciutto, & Balsamic Vinegar.



I picked all these up at Sam's Club except the Figs, I grew them.



Not really important but these little Rapala Fillet Knives really are a great tool for prepping Figs.



I started by making 2 cuts to quarter the Figs from the top but not cutting all the way thru. Pros & Cons to this I will explain later. After I broke up the Goat Cheese a bit and added a generous portion to the center of each Fig then wrapped each Fig with the Prosciutto. A toothpick is securing everything together. After your prep is done into a 350 degree oven on Bake for 30 minutes. Now smaller Figs take less time, I would check smaller figs at the 20 minute mark.



Right out of the oven these figs were ready for the glaze. Notice the liquid in the pan? That is sugar syrup out of the figs. When I just cut the figs in half, placing the cut side up to bake I didn't have a syrup loss like this. Now the Figs were fantastic, just thinking pushing the envelop a bit next time. The Prosciutto is certainly a better meat to wrap the Figs with if you want less grease in your meal.



1 cup of Balsamic vinegar to either 1/4-1/2 cup brown sugar here or just the Balsamic like I did here and I added 1/4 cup of Bon Temp's Honey at the end. Bring the Vinegar to a low simmer, kinda like the picture stirring once in a while till it thickens coating a spoon well. Remove from the heat and it will continue to thicken. This is a pungent glaze that goes well with the Goat Cheese & Prosciutto to complement the finished dish.



Really was a satisfying meal. I didn't pick the neatest Stuffed Figs for the picture but the biggest as I was very hungry. I know my wife liked them as She went back for seconds too.

Originally Posted by DockShootinJack

Very interesting mix of flavors

It really is, my mind is turning over what could be added, changed, prep techniques altered, to make these bite size and savory. Maybe just a bit of Rosemary & black pepper worked into the cheese first. It is already plenty salty.