Sweet, savory, and salty all in one bite-sized package
- 12 black mission figs
- 2 oz. blue cheese
- 8 slices prosciutto
Preheat oven to 400.
Remove stem ends from figs, then slice in half lengthwise.
Dice blue cheese into ¾” blocks.
Slice each piece of prosciutto into 3 thin strips.
Place one block of blue cheese on the cut side of a fig half.
Wrap strip of prosciutto around fig and cheese with ends tucking under the skin side.
Place assembled fig half, skin side down, on rimmed baking trap.
Bake for 10 minutes.
Top with a small drizzle of honey, if desired.
It’s December, and I’m thinking about festive eating. Of course, it’s 2020, so the festive eating won’t be happening at some holiday gathering. No, it will be at home with just my hubby and me. That’s no reason to skip on amazing food. Not in my book! These charcuterie figs are a perfect dish for two. They’re simple to make but provide sweet, salty, and savory in one nice bite. Bonus- there’s not a lot of cleanup after making these tapas treats for two.
To learn more about this recipe, originally published in April 2019, keep reading.
Although it would be wonderful, being the chief recipe creator at Think Tasty isn’t my full-time job. However, I am fortunate in that I can create my own schedule with all the other hats I wear and block Friday mornings for recipe testing.
Even with this great amount of flexibility, sometimes the stars don’t align. The week that I wanted to play with this recipe I had a head cold. In addition to a full head and clogged ears I was ridiculously tired on Thursday and Friday. Not an ideal day to test recipes. Never mind I wouldn’t share samples with others while I’m under the weather.
Normally, this wouldn’t be a huge problem. I could delay recipe testing for a few days. However, my husband and I were leaving late Saturday afternoon for a ten day trip. Ten days on the road, all in hotels, equals no cooking for me. As opposed to other times, I didn’t have an extra recipe up my sleeve.
Thankfully, we weren’t leaving until late Saturday afternoon. So, why not recipe test at lunchtime and serve this recipe to my husband and myself? Lunch before hitting the road: check. Recipe testing: check. The only trick with recipe testing the day you’re going to leave is that you better get it right.
With a 4-ingredient recipe it’s much easier to assure yourself that it will go well. Plus, trying different variations doesn’t require much time or effort. So, on a Saturday around midday I made a couple batches of these until I found the best. And here they are.
These Charcuterie Figs overwhelm with flavor and presentation but really are quite simple to make. The next time you need an appetizer that earns oohs and ahhs, give these them a try.