Certain food combinations are not meant to be messed with – and this is a classic example: Plump seductive figs, salty supple prosciutto, and fresh creamy goat cheese are a holy triumvirate. Teamed up with rosemary (does that make it a quadrumvirate?) and roasted in the oven until crispy, bubbling, and luscious, you have a sensational appetizer – period; forget the Latin lesson.
Roasted Figs with Prosciutto, Goat Cheese (and Rosemary)
The rosemary sprigs do double duty as a toothpick and aromatic, infusing the cheese and figs with woodsy aroma while they bake in the oven. The trick is to discard the roasted sprigs and replace them with fresh leaves as a decorative garnish for serving.
8 ripe figs
3 ounces soft fresh goat cheese
1/4 teaspoon freshly ground black pepper
8 slices prosciutto, halved lengthwise
16 (3/4-inch) rosemary sprigs with stem
Extra-virgin olive oil
Fresh rosemary leaves
Finely grated lemon zest for garnish
Heat the oven to 375°F. Cut each fig in half lengthwise and place on a work surface, skin side down. Gently make a small indentation in each center with a teaspoon. Mix the goat cheese and pepper in a small bowl until smooth. Fill the indentation with goat cheese. Wrap a prosciutto slice, cross-wise, around the fig, like a belt. Spear a rosemary sprig through the center to hold the prosciutto in place. Repeat with remaining fig halves.
Place the figs in a baking dish and lightly brush the prosciutto strips with olive oil. Bake in the oven until the prosciutto begins to crisp, about 15 minutes. Remove and transfer the figs to a platter. Gently remove and discard the baked rosemary sprigs; fill the incision with a few fresh rosemary leaves. Lightly drizzle the figs with honey and garnish with lemon zest. Serve immediately.