Prosciutto-wrapped Stuffed Figs

Prosciutto-Wrapped Stuffed Figs - New Kid On The Guac

I’m on a fig kick. After having figs on my pizza, I couldn’t get enough. The good news: figs are a powerhouse of nutrients, and conveniently sold at Trader Joe’s. Mega score for me.The bad news: just kidding, there is no bad news.

The nutritional lowdown on figs: It’s fig season right now in California (June – September). With the chewy soft skin, they are a good source of dietary fiber, helping to aid in satiety to keep your hunger at bay until the next meal. One medium fresh fig is only ~37 calories, which makes it a realistic option as a snack (because let’s be honest here, you know you are having more than one fig at a sitting). They are also loaded with other great vitamins and minerals (disease fighting warriors, if you will), such as vitamin B6, copper, manganese, potassium, and pantothenic acid.

Fig Family Tree: There are more than 150 types of fig varieties. ONE HUNDRED AND FIFTY. Tell me something then – why is it so hard to find figs in a grocery store? One of life’s most curious questions. Most popular varieties include: Black Mission (used in this recipe – black/purple skin with pink flesh), Adriatic (typically used in fig bars/baked goods – light green skin and pink/tan flesh), Kadota (green skin and puple flesh), Brown Turkey (personal favorite solely due to it’s name – purple skin and red flesh), and Calimyrna (light green skin and amber flesh).

Approach with caution: Figs are very perishable, so it’s best to purchase them the day you plan on eating them. No problem for me – they barely make it out of the grocery store before I am chomping away at them.


Prosciutto-Wrapped Stuffed Figs - New Kid on the Guac   Prosciutto-Wrapped Stuffed Figs - New Kid on the Guac     Prosciutto-Wrapped Stuffed Figs - New Kid on the Guac

Now that we know all the good stuff, let’s get down to the part where we eat. I warn you, although this is a fruit-base recipe, it is filled with cheese, honey, and prosciutto, so it is definitely an indulgence. But there’s no shame in that every once in a while ladies and gents, INDULGE AWAY.


Prosciutto Stuffed Figs


fresh figs (I used Black Mission)

soft cheese (I used ricotta and goat cheese)

prosciutto, thinly sliced

1 T. honey

dash of sea salt

Directions: (SO SIMPLE)

  1. Preheat oven to 350 degrees Farenheit.
  2. Wash figs and slice in half. Spoon half a tablespoon of cheese into each half of a fig.
  3. Wrap figs with narrow strip of prosciutto. The prosciutto will easily stick to itself.
  4. Place fig halves on baking sheet and bake for 10 minutes. Remove from oven and allow to cool slightly.
  5. Drizzle honey over figs and sprinkle with sea salt.
  6. Serve and enjoy!


Recipe adapted from:


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