Roasted Chevre Stuffed Figs

Roasted Chevre Stuffed Figs

What You Will Need

½ cup creamy chevre

2 Tbsp honey

12 fresh figs

12 slices prosciutto

2 Tbsp Patricia & Paul Honey Ginger White Balsamic Vinegar

Crack black pepper

Preheat the oven to 375F. Line a rimmed baking tray with parchment paper.

In a small bowl, whip the chevre with the honey until smooth and creamy.

Wash and rinse the figs. Slice off the top and bottom of each one so they will sit upright on a cutting board without falling over. Make four evenly spaced vertical slices down each fig, slicing down about three-quarters of the way. (Scissors are easier to use than a knife.) With a small spoon, gently open the fig slightly. Place a small spoonful of chevre inside each fig.

Gently wrap each fig in prosciutto and fold over the bottom to keep it in place. Put the figs on the prepared baking tray and drizzle with 1 Tbsp of the balsamic.

Bake for 10-15 minutes, until the prosciutto is crisp, the figs are just starting to brown on top, and the chevre is golden and gooey.

Remove from the oven, drizzle with the remaining 1 Tbsp balsamic, and finish with cracked pepper to taste.