Honey & Prosciutto Baked Figs | Cellar Door Wine Fest 2015
Prep time
Cook time
Total time
Honey and Prosciutto Baked Figs with Goats Cheese and Rocket Salad by Kane Pollard of The Topiary Cafe.
Recipe type: Appetiser
Serves: 12
  • Figs:
  • 12 ripe figs
  • 12 slices prosciutto
  • 50g honey
  • Salad:
  • 250g Rocket
  • 1⁄2 red onion shave
  • 150g chevre goats cheese
  • Olive oil to drizzle
  • 1 Tablespoon balsamic
  1. Figs:
  2. Preheat oven to 180 degrees and line a baking tray large enough to fit 12 skewered figs
  3. Score figs from the top in a cross half the depth of the fig
  4. Wrap in prosciutto so that the straight edge of the prosciutto is forming a base for the
  5. fig then skewer or tooth pick to hold prosciutto in place
  6. Microwave the honey to soften then brush all over the fig, particularly in the collar
  7. between the top of the prosciutto and the top of the fig
  8. Bake for around 10 minutes, until the prosciutto wraps tightly around and the figs start
  9. to soften a little
  10. Salad and serve:
  11. Place 3 figs on a plate
  12. Toss rocket, olive oil, balsamic and onion
  13. Place salad on plate and crumble goats cheese over the top
Recipe by she cooks, she gardens at http://shecooksshegardens.com/2015/02/honey-prosciutto-baked-figs-cellar-door-wine-fest-2015/