I picked this recipe up from a live demonstration with Justine Schofield! Love this recipe so much, it is such a fantastic canapé/entree idea, and seriously, who doesn’t love figs!
This dish was a huge hit at our Mother’s Day lunch, Ben’s grandmother, Bella, confessed that she had 5!
I don’t want to specify serves in the recipe, as it really depends on you and your menu. I personally like to give each person 2 figs. So I will assume amounts for about 8 figs and you can adjust the quantities from there.
Serves: assume 4 people (8 figs)
Prep-time: 10 minutes
Cooking time: 10-15 minutes
40g danish fetta
8 slices of fresh prosciutto (don’t get the horrid dry stuff)
1. Preheat oven to 180 degrees C.
2. Line baking tray with baking paper.
3. Figs: cut the top off the fig, then cut and x shape almost down to the bottom of the fig. Ensure that you don’t cut all the way through as you still want it to look like a whole fig. Use both index fingers and thumbs to pinch the base of the fig, this will open up the x you have made on the top, makes it look like it’s blooming 🙂
4. Place a 1cm x 1cm x 1cm cube of danish fetta into the fig cavity that you have created.
5. Fold prosciutto slice in half lengthwise, then wrap around your fig. If it’s fresh prosciutto it should stick easily, if you’re having trouble, find a spot to tuck it in.
6. Place a walnut on top of the danish fetta filled cavity.
7. Do a light drizzle of olive oil over your figs, then pop them into the oven just before your guests arrive for about 10 minutes. Watch them carefully, you want the figs to soften a little bit, but still maintain their integrity. If you take them too far, you will be left with hot fig pudding – the definition of a hot mess!