BYÂ EMMA HABERMAN
Two months into football season, you might be ready for a break from pretzels, hot wings and onion dip. Who am I kidding…that stuff will never get old. But there’s always room to add to your Sunday snack repertoire. This past Sunday, in the mood for something fresher and fancier, I substituted pigs in a blanket for these figs in a blanket, which were a big hit.
The sweet juicy figs bursting with goat cheese filling are nicely contained in their prosciutto wrap, which becomes saltier as it bakes. Gorgonzola would be a great filler as well for those who prefer more bite to their cheese. If your figs are ripe they should be very sweet and adding the honey may not be necessary. I have an incredible chili-infused honey in my pantry which added just a hint of heat to eat sweet bite – I highly recommend it if you have spicy honey on hand. The figs were a tasty, quick and easy snack on their own, but they would also make a delicious salad on top of a bed of fresh arugula.
Â 6 figs
1/2 cup of fresh goat cheese, softened
3 slices of prosciutto, sliced in half lengthwise
Several sprigs of fresh rosemary
Honey, spicy or regular (optional)
- Â Preheat the oven to 350Â°. Cut a crosshatch at the top of each fig about halfway down the fruit. Gently create an opening from the crosshatch, making sure not to tear the fig.
- Fill each fig with 2-3 teaspoons of goat cheese. Top with a small sprig of rosemary and season with salt and pepper.
- Arrange the figs on a foil-lined baking tray and bake for 25 minutes. Remove from the oven and drizzle honey on top.
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Photos: Emma Haberman
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