Prosciutto Figs with Cream Cheese and Walnuts

I am loving, loving, loving all of the figs that I am able to gather from my fig tree this year.
We have an LSU fig tree that we planted about 3 years ago.
It's a beast.
Last year it was about 4 stalks and this year it's exploded.

It's a very hardy tree and the figs are really sweet once ripened.
This is really the first year that it has produced more than a few.
(I even have enough to share with the birds.)

Right now there are about 200 unripe figs covering the tree and I've already picked a around 4 gallons this season.

Figs are such a decadent little fruit.
They are sweet, yet have a very distinct flavor when cooked.

I usually only use them for special occasions or during the season because they are so darn expensive at the grocery store.
This year, I've canned several different batches so I'm excited to have them out of season this year.

Now this recipe is probably going to be one of those "special occasion or in-season kind of recipes" because of the use of fresh figs.

Prosciutto Figs with Cream Cheese and Walnuts

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16 ripe figs
2 ounces cream cheese
16 walnuts
8 slices of prosciutto, slice in half vertically
honey to drizzle

To prepare figs--cut and remove stem, cut each fig into quarters about half way down so that you can split it open but it remains intact.  Next stuff the figs with about 1/2 teaspoon of cream cheese.  Top with a walnut (push into middle).  Wrap each with a slice of prosciutto and secure with a toothpick.

Grill at 350 degrees until the prosciutto is crisp, about 15 minutes.

Drizzle with honey and serve warm.


1 comment :

  1. Oh man, I want a fig tree soooo bad. These sound delicious. I made and froze fig jam last year with some from my neighbor's yard and it turned out deeelicious!


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