Figs with Prosciutto and Parmesan

Dried figs are widely available year-round, but when in season, use fresh, omitting the soaking and marinating steps. These are also good sliced and spooned over ice cream or pound cake. Prep: 15 minutes, Cook: 25 minutes, Marinate: 1 hour to overnight.

Yield: Makes 6 servings
Recipe from MyRecipes

More From MyRecipes


  • 12 dried figs (such as Calimyrna)
  • 1 1/2 cups Marsala wine
  • 1 sprig fresh rosemary
  • 12 walnut pieces, broken and lightly toasted
  • 12 (1/4-inch) chunks Pecorino Romano, Asiago, or Parmigiano-Reggiano cheese
  • 4 thin slices Proscuitto di Parma (about 2 ounces), each cut into 3 strips lengthwise


  1. 1. Combine first 3 ingredients in a medium saucepan. Cook, covered, over low heat 25 minutes or until figs are plump and softened. Remove from heat; let figs soak at least 1 hour or overnight.*
  2. 2. Remove figs from wine with slotted spoon; pat dry with paper towel. Cut an X halfway through bottom of each fig. Gently open bottom of fig, and place a walnut piece and chunk of cheese in opening. Gently push back together; place cut side down. Wrap a slice of proscuitto around fig so top still shows. Line a serving platter with fresh fig leaves, if available; place figs on leaves, and serve.
  3. *Figs are best if marinated 1 to 2 days ahead. Place in a tightly sealed container, and refrigerate.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Figs with Prosciutto and Parmesan Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy