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Crisp prosciutto and tart cheese pair well with the juicy, sweet grilled figs to make a memorable appetizer recipe. If you prefer savory after-dinner treats, try this unique dish for tonight's dessert recipe.

Recipe by Cooking Light June 2006


Recipe Summary

6 servings (serving size: 2 stuffed figs and 1 1/2 teaspoons balsamic syrup)


Ingredient Checklist


Instructions Checklist
  • Cut each fig in half vertically, cutting to, but not through, base of fig. Spread slightly apart. Place 1 cube of cheese inside each fig; gently close to seal. Wrap one prosciutto strip around each fig.

  • Preheat grill.

  • Combine vinegar and next 3 ingredients (through salt) in a small saucepan; bring to a boil. Reduce heat, and simmer until thick, about 10 minutes. Cool.

  • Place figs on grill rack coated with cooking spray; grill 6 minutes, turning occasionally, until prosciutto is crisp. Drizzle each fig with balsamic syrup.

Nutrition Facts

178 calories; calories from fat 21%; fat 4.4g; saturated fat 2.3g; mono fat 0.8g; poly fat 0.3g; protein 5.6g; carbohydrates 32.2g; fiber 3.7g; cholesterol 16mg; iron 0.7mg; sodium 342mg; calcium 98mg.