Grilled Figs with Goats Cheese, Proscuito, Honey & Thyme
I never really got figs until this summer, they looked pretty, but I found them a bit bland in taste. But oh boy am I in love with them now! Turns out, that I just wasn’t eating them right.
With Valentine’s Day around the corner, I wanted to post this recipe, as it would certainly win my heart ❤️ The freshness of the softened fresh figs, the oozy creamy goats cheese, crisp salty prosciutto, earthy fresh thyme and the sweetnes of the honey are a marriage made in heaven.
I first made them as part of my Christmas Day starters board, but I didn’t grill them, they were still a hit and I had to come back inside and make up another batch which were quickly devoured.
I bought this amazing huge timber board last year and was dying to have a chance to use it. I loved how it looked, it was easy to put together and everyone loved it. I have always been jealous of people being able to make beautiful cheese boards, mine always looked clumsy. But I have learnt that it just needs to be all piled on, instead of everything sitting neatly individually.
And then I discovered baking the figs with a little dollop of honey, seriously, it is next level! I have had this jar of Wild Thyme Honey in the pantry for over a year, because I had no idea what to put it with. All that time, it was just sitting patiently waiting for me to discover figs. I bought mine from Simon Johnson in Sydney.
It is the most beautiful colour. I edit my pics and bring up the colours to make them more punchy, but I didn’t need to touch this pic up at all, this is the actual colour.
These are so easy to put together, only 5 ingredient, and take 5-8 mins to cook. I have made them as part of cheese boards, as an entre, and just as a quick snack. They are absolutely delicious!
SUITABLE FOR: gluten, egg, soy, nut and low lactose diets (goats cheese is low lactose and much easier to digest than cows cheese)
Ingredients (makes 16)
- 4 fresh figs, cut into quarters
- 8 slices prosciutto, halved lengthways
- Goats cheese fetta, I prefer marinated fetta (I use Meridith Dairy). Cut into 16 cubes about 1.5-2cm each
- A couple of springs of thyme, broken into 16 X 2cm pieces, please leaves to garnish
- 1 tbsp honey, I used Wild Thyme Honey
- Take a piece of fig, place the goats cheese and thyme sprig on top, and then wrap the prosciutto around it to hold in place.
- Place onto a baking tray, and repeat with remaining pieces.
- Add a small dollop of honey over to top of each piece, about 1/2 a tspn or less
- Place under the grill for 5 minutes, you want the prosciutto to be crispy and the figs nice and soft. If needed put back under for a couple of minutes, keeping a close eye on them to make sure they don’t burn.
- Sprinkle with some remaining thyme leaves to make it look pretty and serve.
I hope you enjoyed this post. Please feel free to leave any comments, or just say hi below 🙂 You can also sign up to receive a updates by email using the links on the right hand side of the Home page, or like the Sensitive Foodie Facebook page, or you can visit me on Instagram @thesensitivefoodie or @chards77