More >

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!


  1. Kathleen collins's avatar
  2. kathleen Collins's avatar

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!