Stuffed Figs

I have a handful of delicious fig recipes coming out over the next few weeks. My Grandaddy picked a bunch of figs for me before I came back to Birmingham last weekend, so I am putting them to good use. I have childhood memories of a giant Fig Tree that grew beside our house, so lush and full. So big, that it became as tall as the chimney! Funny how food always reminds beckons memories or meals of the past. Here’s to Figs, the reminders they bring to the surface, and their unique summer flavor!

The first recipe I tested was too delicious not to share. My Stuffed Figs will please any crowd. Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Yield: 20-25 Bites

Stuffed Figs

prep time: 10 Mcook time: 12 Mtotal time: 22 M


Stuffed Figs
  • 8 Oz. Package Of Blue Cheese Crumbles 
  • 20-25 Figs 
  • 4 Oz. Package of Prosciutto 
  • Tooth Picks
  • Cracked Pepper 
  • Balsamic Reduction 


How to cook Stuffed Figs

Stuffed Figs
  1. Preheat oven to 400 degrees.
  2. Cut off the stem tip of the Fig, and then slice halfway down the center of each Fig.
  3. Scoop a small amount of Blue Cheese into the center of the figs.
  4. Cut your Prosciutto in pieces with kitchen scissors, it helps keep the meat from breaking apart.
  5. Begin arranging Figs with Tooth Picks and Prosciutto. Use the Picks to place Prosciutto slices on each end.
  6. Bake at 400 degrees for 5-10 minutes or until slightly bubbly.
  7. Remove from the oven. Next, top off with a little more Blue Cheese, then Cracked Pepper and Balsamic Glaze to taste.
  8. Serve and enjoy!
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