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Rosemary Goat Cheese Stuffed Figs with Prosciutto

Rosemary Goat Cheese Stuffed Figs with Prosciutto


12 fresh Black Mission Figs
1/3 cup soft, fresh goat cheese, at room temperature
1/4 teaspoon finely chopped fresh rosemary
  sea salt
  fresh cracked pepper
6 thin slices Proscuitto, sliced lengthwise to make 12 thin pieces
  clover honey
  Honey Ridge Farms Balsamic Honey Vinegar

Cooking Instructions

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside. Wash and dry figs. Mix together soft goat cheese, rosemary, a pinch of sea salt and a couple of turns of freshly ground black pepper. Slice the figs on one side, being careful not to cut through. Fill the space with a small amount of the goat cheese mixture. You could also use a small pastry tip to fill the figs.

Wrap each fig in the prosciutto and place on the prepared baking sheet. Put a small amount of the clover honey on each fig. Then top each fig with about a teaspoon of Balsamic Honey Vinegar. Bake six to eight minutes, until the cheese is warm. Bo not overcook as the cheese will ooze out of the figs.

recipe courtesy of Honey Ridge Farms

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