Goat Cheese Stuffed Figs and an Easy Summer Cheese Plate.
Let’s combine summer and weekend dreams on a plate!
Friday is made for cheese boards. And the coldest glasses of wine. And really late desserts. You know?
I don’t think it’s any secret that I have a little thing for cheese boards. Borderline unhealthy infatuation?
Oh my gosh FIGS. How I love them so. I’ve been a fig freak for ages and every year around this time I go on huge fig binges, buying as many as I can at once.
Say that five times fast: huge fig binge. I can’t even type it five times fast.
I think I could photograph 30 figs and call it a recipe. I even just love to look at them.
Also, let’s talk about this beautiful specimen.
Or rather, I shall call it: pricey yet necessary cheese plate obsession.
A few years ago, Heather sent me some honeycomb in a little care package and I’ve been freaking over it ever since. I don’t always add it to my huge cheese plates for family because in the past, they’ve looked at me like UM WHAT am I supposed to do with that? And it’s gone to waste and once the honeycomb is out, there isn’t much saving it.
But if it’s just you and a friend or just your and a glass of wine (which, let’s be honest, can also be called a friend), get on that honeycomb train.
[sidebar: you can find honeycomb at some specialty/grocery stores, but I’ve also got this one online before!]
I’m kind of embarrassed to share something so simple, but apparently this is super simple recipe week considering I shared a smoothie bowl and an easy chicken dish. I didn’t really intend for it to turn out that way but ohhhhh well. It did.
And even though I’m standing on the edge of horrified, this is such an awesome summer snack!
Little figgies, stuffed with cheese and wrapped with prosciutto that gets crispy and crunchy in the oven. It is the ultimate flavor explosion with the sweet and juicy fig, the creamy, tangy cheese and the crunchy, salty bacon. I die I die I diiiiie.
Summer is the season of snack dinners. I used to do this all the time before I had a baby. Now that I have a baby, I do it unintentionally but it’s never this pretty. Cheese, crackers, bread, wine – it’s sooo dinner when it’s 90 degrees and gorgeous outside. I only wish I was staring at this and past my line of vision was the island of Nantucket or Harbor Springs??
So can we agree that this is a tray full of dreams and that the only thing better would be eating it together?
(and maybe an ice cream cone, like, the size of our heads after.)
- 12 fresh figs, whichever variety you prefer!
- 6 ounces goat cheese, chevre
- 12 slices prosciutto
- 1 block or round honeycomb
- 1 baguette, sliced
- 6 or 8 fresh figs, sliced
- 2 cheese wedges, my current favorites are humboldt fog and montemore
- Preheat the oven to 400 degrees F.
- Take each fig and slice and “x” in the center to create a little opening. Press about 1/2 an ounce of goat cheese inside the center of the fig. Wrap each fig with a slice of prosciutto. Place the figs (sitting upright if possible) on a baking sheet. Roast for 15 to 20 minutes, or until the prosciutto is crispy on the outside.
- Assemble the tray with the honeycomb in the center and the cheeses surrounding it. I like to have extra, unroasted/unstuffed figs for eating too! Serve with lots of wiiiiine.
da perfect bite.