Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese

1. 1

   Preheat the grill and brush with a grill brush to remove any excess crud and fat.

2. 2

   After brushing, run an oiled towel over the grates to pick up any loosened crud or soot.

3. 3

   Drizzle each fig half with vinegar and fill each fig center with goat cheese.

4. 4

   Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto.

5. 5

   Paint the outside of each fig very lightly with olive oil.

6. 6

   Put the figs on a cooler spot of the preheated grill.

7. 7

   The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside.

8. 8

   Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, about 5 to 6 minutes.

9. 9

   While the figs are grilling, in a large bowl, toss the arugula with a little extra-virgin olive oil, some balsamic vinegar and the Parmigiano-Reggiano.

10. 10

    Taste, and add salt, if needed.

11. 11

    Arrange on individual serving plates or a serving platter and top with the figs.

12. 12

    Drizzle a couple of drops of balsamic on each fig and serve.

13. 13

    Its figgy delicious!

* Per serving · 4 servings · Values may vary.

No additional tips available.