About the Recipe
This year, we had a record crop of figs and hardly knew what to do with so many and also trying to rescue them before the birds could feast on them! I have found two recipes, one savoury and one dessert and this was so quick and easy to prepare and everyone loved it!
8 fat ripe figs, split from the top almost into quarters leaving the base in tact.
175g Soft goats cheese, like Soignon or Bettine
8 slices of Prosciutto
One bag of mixed leaves, or just rocket if you prefer
2 tablespoons Balsamic Vinegar
5 tablespoons of Virgin Olive Oil
Handful of toasted pine nuts
Pre-heat the oven to 190C Fan
Wash the figs and then with a sharp knife, slit them neatly into four from the top but leaving the base intact.
Stuff a generous knob of goat's cheese into the split fig.
Wrap each stuffed fig with a slice of prosciutto and place them into a roasting pan.
Drizzle plenty of honey onto the top of each fig.
Bake for 10 - 15 minutes, check and make sure they don't burn.
Spread the pine nuts out on another small roasting pan and put into the oven for 4-5 minutes until they start to turn golden, they will be bitter if you let them roast for much longer. This can also be done in a dry frying pan on top of the stove.
Arrange a handful of mixed leaves onto each serving plate.
Mix the Balsamic Vinegar and Olive oil - you can use an old jam jar for this and shake vigorously and trickle the dressing onto the leaves.
Arrange two baked figs on each plate and sprinkle the salad with the toasted pine nuts.