Prosciutto Wrapped Figs with Gorgonzola Cheese (20 Minutes)
Prosciutto-Wrapped Figs with Gorgonzola and Balsamic Glaze are one of the easiest, most impressive appetizers you can make during fig season. Sweet figs, creamy blue cheese, salty prosciutto, and a drizzle of balsamic glaze—every bite hits the mark. They’re quick, elegant, and exactly the kind of finger food I want to serve all fall long.
If you’re looking for more delicious appetizers to round out a fall gathering, start with my crispy prosciutto crostini—the ultimate two-bite snack with major texture. I also love serving marinated olives and feta as a low-lift, high-reward option that keeps guests snacking. For something a little more delicate, my fig and goat cheese crostini is a great way to use up any extra sweet figs. Fried goat cheese balls are another favorite—they’re golden, crunchy, and always disappear within minutes. And if you really want to impress? Arancini are the move: golden, cheesy, and perfect with a glass of something cold.
Recipe Highlights: Prosciutto-Wrapped Figs
- Inspired by Italian antipasti: This fig appetizer pulls from the salty-sweet combos found in Northern Italian aperitivo hour. The creamy touch of gorgonzola dolce adds richness, and a strip of prosciutto keeps it perfectly balanced.
- Best Served For: Fall dinner parties, small holiday gatherings, cozy date nights, or wine and cheese nights with friends.
- What Makes It Special: The balance. You’ve got the sweetness of fresh figs, the tang of blue cheese, the saltiness of prosciutto, and the mellow sharpness of balsamic vinegar—all in one bite. They’re easy, elevated, and crowd-pleasing.
- A Quick Tip to Impress: Use the good balsamic glaze—figs have a short season, and you want each bite to shine.
Ingredients Notes
- Fresh Figs: Black mission figs are a favorite, but any sweet, ripe variety will work. Look for figs that feel slightly soft but not mushy—perfect for stuffing.
- Gorgonzola Dolce: This creamy blue cheese melts just enough to feel indulgent without overpowering the fig. You can substitute soft goat cheese for a milder option.
- Prosciutto: A slice of prosciutto brings a salty, savory layer. Look for thin slices so they crisp up quickly in the oven. A strip of prosciutto is all you need per fig half.
- Walnuts: Completely optional, but adding some chopped walnuts on top adds a nice crunch!
Suggested Ingredient Substitutions and Additions
- Use soft goat cheese instead of gorgonzola if you prefer a milder, tangier flavor.
- Try dried figs for a different texture—just soak them in warm water for 10 minutes before using.
- Swap in fig jam for fresh figs when they’re out of season. Spread a little bit of cheese inside each prosciutto slice before rolling with cheese.
- Add a drizzle of honey right before serving for extra richness and contrast.
How to Make Prosciutto-Wrapped Figs
- Stuff the figs: Preheat to 400°F (200°C) and line a small baking sheet with parchment paper. Slice each fresh fig in half and arrange cut side up on the prepared baking sheet. Use a small spoon to add a bit of gorgonzola to the center of each fig half.
2. Wrap with prosciutto: Take a strip of prosciutto and gently wrap it around the fig—no need for perfection, just a little snugness to hold it together.
3. Bake: Bake for 8–10 minutes, until the prosciutto is a little crisp and the cheese is melty.
4. Finish and serve: Let cool for 2 minutes, then drizzle with balsamic glaze and sprinkle with toasted walnuts if using. Serve warm or at room temperature.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Prosciutto-Wrapped Figs with Gorgonzola and Balsamic Glaze (Easy Appetizer)
Equipment
- Sharp knife
- Small baking sheet
- parchment paper
- Small spoon
Ingredients
- 8 fresh figs halved
- 3 oz gorgonzola dolce
- 8 slices prosciutto halved lengthwise
- Balsamic glaze for drizzling
- 2 tablespoons finely chopped toasted walnuts optional
Instructions
- Preheat your oven to 400°Fahrenheit (200°Celsius) and line a small baking sheet with parchment paper.
- Cut the figs in half and place them cut side up on the prepared baking sheet.
- Use a small spoon to tuck a bit of gorgonzola into the center of each fig half.
- Wrap each fig half with a strip of prosciutto. It’s fine if it doesn’t fully cover the fig—just secure it gently.
- Bake the figs for 8–10 minutes, or until the prosciutto is just crisp and the cheese is melty.
- Remove from the oven and let cool for 2 minutes. Drizzle with balsamic glaze and sprinkle with toasted walnuts, if using. Serve warm or at room temperature.
Notes
Expert Tips From My Kitchen
- Choose figs wisely: Go for ripe, sweet figs with a soft touch. Underripe figs won’t have the same flavor payoff.
- Don’t overstuff: A little bit of cheese goes a long way, too much and it’ll overflow in the oven.
- Bake until just crisp: You want a little crispness from the prosciutto without drying out the fig.
- Use a small spoon or your fingers to tuck in the cheese. It’s okay to get a little messy.
Serving Suggestions
Wine Pairing:These prosciutto-wrapped figs are dreamy with a glass of chilled Prosecco or a dry Lambrusco—both balance the richness and saltiness beautifully.
- Serve on a wooden board with crostini and marinated olives for an easy starter spread.
- Pair with a fall salad or roasted grapes for a fig-forward appetizer course.
- Add them to a larger cheese board: figs and blue cheese are made for each other.
- Use as a topping for toasted focaccia, finished with olive oil and cracked black pepper.
Storage Instructions
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat: Warm gently in a 300°Fahrenheit (150°Celsius) oven for 5–7 minutes.
- Make ahead: You can prep and wrap the stuffed figs a few hours in advance. Just hold off on baking until right before serving.