Baked figs with goat’s cheese and prosciutto
A true classic. A fantastically decadent starter…
Ingredients
12 Figs
100g plain Meredith Chevre (Goat’s cheese)
12 thin slices Prosciutto
6 sprigs fresh Thyme, leaves removed
Balsamic Reduction
Method
- Preheat oven to 200 degrees C
- Slice an X into the top of each fig, without slicing all the way through. Pry open the fig and stuff with a generous amount of goat’s cheese
- Wrap 1 slice of prosciutto around each fig and place into a baking dish. (If there is still room in your baking dish after all the figs are in, you may need to use tooth-picks to secure the prosciutto and stop the goat’s cheese from leaking out during cooking)
- Top each fig with a pinch of fresh thyme and a few drops of Balsamic reduction Bake for about 10 mins, until cheese is oozing
- Place 2 figs per plate with some fresh rocket on the side