Grilled Figs with Goats Cheese, Proscuito, Honey & Thyme

Posted by thesensitivefoodie on February 5, 2016 in Egg Free, Gluten Free, Nut Free, Soy Free, Sugar Free | 3 Comments

  

 

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

  
Method

1. 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. 
2. Place onto a baking tray, and repeat with remaining pieces. 
3. Add a small dollop of honey over to top of each piece, about 1/2 a tspn or less
4. 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. 
5. Sprinkle with some remaining thyme leaves to make it look pretty and serve. 

   
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