While it’s hard to say goodbye to summer, fig season makes saying hello to fall totally worth it. Thanks to my Nonna’s fig tree, growing up I enjoyed figs at the end of every summer. They make an excellent addition to your everyday cheeseboard, adding both beautiful color and flavor. Figs are excellent on their own, but I love to pair the sweet fruit with tart, earthy chèvre.
Wrap up your summer with chèvre-stuffed figs, wrapped in prosciutto, & drizzled with black truffle honey. What a wonderfully decadent combination!
Prosciutto & Chèvre Figs with Black Truffle Honey
8 Figs, washed with stems trimmed
2-3 oz Goat Cheese (chèvre)
4 Prosciutto slices
Honey (I love Regalis Tennessee Black Truffle Honey)
Slice the prosciutto in half lengthwise and set aside. Quarter the top of the figs, taking the incisions a quarter of the way down the fruit. Wrap each fig with a slice of prosciutto, then stuff each fig with a small spoonful of goat cheese. Plate on a cheeseboard and drizzle with honey.
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