Gluten Free Figs with Prosciutto, Goat Cheese and Honey Recipe
What’s the only good thing about the end of cherry season? It is also the beginning of fig season.
Personally, I think that fig season is the cosmic version of a spoonful of sugar helping the medicine go down. At a time when we must don proper clothing, go back to school and shed the laziness of summer, we are rewarded with this amazing little fruit.
Actually, the fig is not a fruit but an edible flower and it has a long and illustrious history. From the first mention of food in human writings, (the walls of caves were early blogs!) the fig has been there. It is said that there was a fig tree in the Garden of Eden.
My first taste of a fresh fig happened reluctantly. I was standing in the yard of someone I had just met and he was showing me his beautiful fig tree. I had just opened my mouth to decline his offer of a taste when he reached up and plucked a perfectly ripe fig and practically shoved it into my mouth.
My previous experience with figs had been the dried variety of which I am not very fond of and Fig Newtons, which were one of the only cookies allowed in my childhood home on a regular basis (and what I personally thought of as a rip-off of a cookie) so I was expecting to gag. Instead I fell in love. How could I have gone so long without knowing how wonderful the fig is?
My favorite way to eat figs is with prosciutto, goat cheese and a drizzle of wild honey. Simple, elegant, divine! Good for a starter, dessert or luxurious snack.
- 2 ripe fresh figs
- 1 ounce fresh goat cheese
- 2 slices prosciutto
- Drizzle of honey
Cut the figs into quarters from the top almost to the bottom leaving the quarters attached at the bottom. Spread the quarters out to resemble a flower. Crumble the goat cheese in the center of the figs, drape the prosciutto around and drizzle all with honey.
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