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Recipe: Grilled Figs with Goat Cheese and Prosciutto

Written by Redwood Hill on . Posted in Recipes

Grilled Figs with Goat Cheese and Prosciutto

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  • Yield: 5 (3 to 4 Servings)
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A perfect complement to begin a meal with a glass of top quality California sparkling wine. Recipe courtesy of Chef Jesse Cool, Flea Street Cafe, Menlo Park and as presented at the Sixth Annual Festival of Goat Cheese & North Coast Wine.


  • 8 medium ripe figs
  • 2-3 oz Redwood Hill Farm Chèvre
  • 1/2 - 1 tsp. rosemary fresh, chopped
  • 1-2 tsp. chives fresh, chopped
  • black pepper freshly ground, to taste
  • 4 thin slices Prosciutto or salty smoked ham
  • Raspberries or blackberries to garnish


  1. Cut figs in half, partially leaving one side intact.
  2. In a small bowl, combine the chèvre, rosemary, and chives.
  3. Place a small amount of the chèvre mixture in the center of the fig and press the sides together.
  4. Wrap each fig with half a piece of Prosciutto.
  5. Warm for a few minutes, turning once or twice over hot coals, under the broiler, or in a very hot oven.
  6. Serve on a platter with fresh berries. Serves 4 as an appetizer


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