I love the combination of salty, sweet and rich. This dish fulfills all of my favorite tastebud cravings!! I don’t know if you live in a house, but don’t you agree that summer brings neighbors closer, especially, living in a city where it usually rains 9 months a year and you barely see them during this period?! We had our neighbor, Kathy, over for cocktails and it was the perfect appetizer! It was easy to prepare ahead and was quick to make outside on the grill! You could use these figs in a salad and use the avocado/peach/yogurt sauce to drizzle on top! It’s super versatile, quick, easy and light for summer! We made a salad before with this stuffed figs wrapped in proscuitto.
8 each fresh figs, cut in half
16 slices prosciutto
1/4 c. aceto balsimico vinegar
crushed red pepper flakes
3/4 log goat cheese
4 T. chopped, fresh oregano
kosher salt and pepper
extra-virgin olive oil
1 fresh peaches, peeled and cut into pieces
1 large ripe avocado
1/2 c. nonfat Greek yogurt
juice of 1 lime
honey to taste
Heat your grill (indoor or outdoor) to medium heat.
For the stuffed figs wrapped in prosciutto
Mix goat cheese, pepper flakes, (to your own taste), oregano, and salt and pepper in a bowl. Drizzle each fig half with balsamic vinegar. Place at least one heaping tablespoon of goat cheese mixture over the fig, (more if you like), sprinkle with more pepper flakes (if you like….we like the heat), and wrap with 1 piece prosciutto, tucking in the ends and rolling the fig in the prosciutto creating a tight “package”. This will help keep the goat cheese mixture inside the fig as it grills. Drizzle the figs with a little olive oil and grill over medium heat until prosciutto is crisped on all sides and goat cheese mixture is melted.
For the peach/avocado/yogurt sauce
Place peach, avocado, yogurt and lime juice and in a blender and blend until smooth. Add honey to taste. Chill until ready to serve with the delicious figs!
Beijos e Tchau!
Ludmilla and Marilyn Chudda