This appetizer was inspired by some fig and balsamic vinegar goat cheese. I have a small fig tree that I absolutely love. It produces about 25 figs a year right now. I’m hoping that it will continue to grow, but Iowa winters dictate that it comes inside. Finding the space for a growing fig tree may not be practical in the future, but until then I will make the effort to move it in during cold months and out during the hot and humid summers.
In the same area at the store where the goat cheese was located was a package of pre-sliced prosciutto, and the idea was born. Make prosciutto cups add the cheese and top with figs….delicious.
A few notes after tasting… add more cheese and fig. Also a nice balsamic reduction drizzled over the top would not be out-of-place. And it matches well with a tawny port.
Layer pieces of prosciutto in a muffin tin to make a cup shape, bake on top shelf of a 400F oven about 10 minutes or until crispy. Scoop balsamic fig goat cheese into the cup, and top with slice figs. If desired, drizzle a reduction of balsamic vinegar over figs. (Just reduce vinegar down until a caramel consistency at a simmer.
If you can’t find balsamic fig goat cheese, make your own. Steep dried figs in the vinegar reduction until softened, blend in food processor until smooth and add some to goat cheese. You will have to figure out the amounts.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.