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
  • Ingredients


  1. Directions 
  2. Cook the prosciutto in a small frying pan until crisp. Drain and set aside.
  3. 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.
  4. In a bowl whip the cheese and orange zest together. Stir in all but 2 tablespoons of the nuts and all the prosciutto.
  5. Arrange the fig halves on a decorative serving dish and top each one with a little of the cheese mixture.
  6. Cover and refrigerate until ready to serve; let come to room temperature.
  7. With a spoon drizzle the tops of the figs with a little of the balsamic sauce.

This recipe was featured on Season 23 - Episode 2308.

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Kathleen collins

Wonderful recipe

kathleen Collins

great recipe

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