The trio of figs, ham, and cheese is a revelation for those who have yet to try it: sweet, salty, and oh-so-nice. Instead of country ham, you could substitute thin strips of prosciutto. Be sure to remove the stem end of the figs, though, as these are fibrous and tough to chew. If you like, you can also drizzle the baked figs with a little bit of honey to bring out the fruit's sweetness even more. 

Virginia Willis
Recipe by Southern Living September 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 8 (serving size: 3 figs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim the stem end of figs. Quarter the figs, but don't cut all the way through the bottom. Gently separate pieces of fig, leaving bottom connected. Fill the center of each fig with about 1/2 teaspoon crumbled goat cheese or blue cheese. (If the fig is large, simply cut it in half.) Wrap each stuffed fig with a thin strip of country ham, securing the ham with a wooden pick. Serve immediately, or, if desired, warm in a 350°F oven until the figs are heated through and the cheese has softened, 4 to 5 minutes.

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