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Stuffed Figs

I love figs, fresh and dried. In early fall I pick them from my fig tree and use them in many ways. During the winter months I resort to using dried figs for everything from fig risotto to fig bread. Dried figs make great appetizers too and here is one of my favorites.

Makes 24


1/4 pound Prosciutto di Parma diced

1/2 cup balsamic vinegar

1 tablespoon honey

1/2 cup mascarpone cheese at room temperature

1 tablespoon orange zest

1/3 cup chopped pistachio nuts

12 large dried Calimyrna figs cut in half



Cook the prosciutto in a small frying pan until crisp. Drain and set aside.

Pour the balsamic vinegar into a small saucepan. Stir in the honey. Cook over medium heat until the liquid is reduced by half and has thickened. Cool and set aside.

In a bowl whip the cheese and orange zest together. Stir in all but 2 tablespoons of the nuts and all the prosciutto.

Arrange the fig halves on a decorative serving dish and top each one with a little of the cheese mixture.

Cover and refrigerate until ready to serve; let come to room temperature.

With a spoon drizzle the tops of the figs with a little of the balsamic sauce.

This recipe is featured on show 2308 - What Figs!


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  2. kathleen Collins's avatar

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