Looking for an impressive yet easy appetizer for your next dinner party or gathering? Prosciutto wrapped figs are one of those magical combinations that always seems to get people talking. After all, appetizers need to be practical when you’re juggling other dishes in the kitchen, greeting guests at the door, and trying to keep everything running smoothly without breaking a sweat.
These simple two-ingredient bites are exactly what you need: they’re quick to prepare, look fancy without much effort, and bring together the perfect balance of sweet and salty that keeps everyone coming back for more.
Why You’ll Love These Prosciutto Wrapped Figs
- Quick preparation – These elegant appetizers come together in just 15 minutes, making them perfect for last-minute entertaining or when you need a quick snack.
- 4-ingredient recipe – With just figs, prosciutto, cheese, and olive oil, you can create something that tastes like it came from a fancy restaurant.
- No cooking skills needed – If you can wrap and drizzle, you can make these – they’re practically foolproof and require zero cooking experience.
- Perfect party food – These little bites work great as appetizers or party snacks, and you can easily double or triple the recipe to feed more people.
What Kind of Figs Should I Use?
Fresh figs are what you’ll want for this recipe, and the most common varieties you’ll find at the store are Black Mission or Brown Turkey figs. Mission figs have a deep purple skin and pink flesh, while Brown Turkey figs have a lighter brown exterior with red flesh – both work great in this recipe. Look for figs that are slightly soft when gently squeezed but not mushy, and avoid any that have bruises or splits. Since fresh figs have a short season (usually June through early fall), try to get them at peak ripeness – they should have a sweet, honey-like smell. If your figs are slightly firm, you can let them ripen at room temperature for a day or two before using.
Options for Substitutions
This elegant appetizer can be adapted with several substitutions if needed:
- Fresh figs: When fresh figs aren’t in season, you can use dried figs that have been soaked in warm water for 30 minutes to soften them. In a pinch, fresh dates or large dried apricots can work too, though the flavor profile will be different.
- Prosciutto: While prosciutto gives the best results, you could use thin-sliced Spanish jamón or even regular ham. Just make sure it’s sliced very thin. For a meat-free version, try thin strips of grilled zucchini, though the taste will be quite different.
- Gorgonzola dolce: If you’re not a fan of Gorgonzola or can’t find it, try using other creamy cheeses like Brie, mascarpone, or even goat cheese. Each will bring its own unique taste to the dish.
- Olive oil: Any good quality oil will work here – avocado oil or even a light drizzle of honey can be nice alternatives.
Watch Out for These Mistakes While Cooking
The biggest challenge when preparing prosciutto-wrapped figs is timing – overcooked figs become mushy and lose their pleasant texture, while undercooked ones remain too firm and don’t allow the flavors to meld properly. A common mistake is using figs that aren’t ripe enough, so make sure they’re slightly soft to the touch but not overly mushy – if they’re too hard, let them ripen at room temperature for a day or two. When wrapping the figs, avoid pulling the prosciutto too tight as it can tear or become tough when heated, instead wrap it gently around each fig with just enough overlap to secure it. For the best flavor combination, let the Gorgonzola come to room temperature before adding it to the figs, as cold cheese won’t melt as nicely and won’t distribute its flavor evenly throughout the dish.
What to Serve With Prosciutto Wrapped Figs?
These prosciutto wrapped figs make a perfect appetizer that pairs wonderfully with a glass of prosecco or a light white wine. Since they’re rich and sweet-savory, I like to serve them alongside some lighter items like a simple arugula salad dressed with just olive oil and lemon juice. You can also add these to a larger appetizer spread with items like marcona almonds, fresh grapes, and a few different Italian cheeses. For a casual dinner party, I often arrange them on a wooden board with some crusty bread, honey for drizzling, and extra pieces of prosciutto so guests can build their own combinations.
Storage Instructions
Keep Fresh: These prosciutto wrapped figs are best enjoyed right after they’re made, but if you need to store them, place them in an airtight container in the fridge for up to 24 hours. Keep in mind that the longer they sit, the softer the prosciutto will become.
Make Ahead: If you’re planning to serve these at a party, you can prep the components separately. Clean and cut the figs, and keep them in the fridge for up to 2 days. When you’re ready to serve, just assemble with the prosciutto and Gorgonzola – it takes just minutes!
Serve: These tasty bites are meant to be served at room temperature, so if you’ve stored them in the fridge, let them sit out for about 15-20 minutes before serving. This allows the Gorgonzola to soften up and the flavors to really come together.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 250-300
- Protein: 10-15 g
- Fat: 20-25 g
- Carbohydrates: 15-20 g
Ingredients
- 3 fresh figs
- 3 pieces of prosciutto (preferably parma)
- 1 teaspoon olive oil
- 1 ounce creamy gorgonzola dolce
Step 1: Prepare the Figs and Prosciutto
Begin by trimming the ends from the stems of the figs.
Then, halve the figs through the stem and base.
For the prosciutto, halve the slices through the middle, creating roughly two squares.
Split each piece almost all the way through, so it opens out into a thin strip.
This will make it easier to wrap around the figs later.
Step 2: Sear the Figs
Warm some oil in a small to medium-sized skillet or frying pan over medium heat.
Carefully place the fig halves in the pan, cut side down.
If your skillet is larger or not non-stick, you may need to add a bit more oil to prevent sticking.
Allow the figs to cook for a minute or two until lightly seared, then remove them from the skillet and set aside.
Step 3: Fill and Wrap the Figs
Place approximately 1 teaspoon of gorgonzola in the cavity of each fig half.
Take one piece of prosciutto and wrap it around each fig half.
Start with the less fatty edge and twist as needed to ensure it wraps smoothly and sits flat against the gorgonzola-stuffed figs.
Step 4: Serve or Broil
You can choose to serve the wrapped figs immediately as they are, or place them on a baking sheet or grill pan.
If you prefer a slightly crispy texture, place the wrapped figs under a broiler or grill for a minute or two, just until the prosciutto is gently crisped.
Step 5: Present and Serve
Offer the wrapped figs as part of an appetizer platter, or for a more substantial dish, serve them over a bed of arugula (rocket) dressed with a little oil and balsamic.
This delightful dish serves about 2-3 people when constructed as a salad, depending on portion sizes.
Enjoy!