by Sarah Shotwell

autumn-appetizer_blogFresh fig season is finally here, but it won’t last long! Across the states, beautiful, sweet brown and green figs will be available through the next month, and we plan to take advantage of the short season by putting them into as many recipes as possible! Next movie night, treat your guests to a rare, seasonal appetizer. These decadent morsels can be made by the boatload in under an hour. So get to work and pour the Pinot!

Recipe: Prosciutto-Wrapped Figs with Pecans and Goat Cheese

  • 1 lb of fresh mission figs
  • 8 ounces of chêvre or soft goat cheese
  • pecans
  • prosciutto

Take one pound of fresh mission figs and cut the top third off of each, removing the stems. Then, using the back of the spoon, remove a bit of the flesh from each fig, leaving a concave gap in each. In a separate bowl, mix 8 ounces of chêvre or other soft goat cheese with a handful of finely chopped pecans and a drizzle of extra virgin olive oil. Stir until smooth and combined. Using a spoon, stuff each fig with the cheese mixture, and wrap with a strip of prosciutto.

Place face up on a parchment-lined cookie sheet and cook under a hot broiler for 4-5 minutes, or until prosciutto is crispy and cheese is bubbling. Enjoy with a spicy, aromatic Pinot Noir.