Prosciutto-Wrapped Figs with Gorgonzola and Balsamic Glaze (Easy Appetizer)
These stuffed figs wrapped in prosciutto are one of the most delicious appetizers you’ll make this fall. Ready in just 20 minutes!
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.
Nutrition Facts
Serving: 1fig halfCalories: 54kcalCarbohydrates: 5gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 7mgSodium: 88mgPotassium: 80mgFiber: 1gSugar: 4gVitamin A: 78IUVitamin C: 1mgCalcium: 37mgIron: 0.1mg
Tried this recipe?Let us know how it was!