A Word From The Cook
“Sweet fresh figs, creamy goat cheese, and salty prosciutto, all covered in crunchy candied pecans! This appetizer is a crowd pleaser! Serve alone, on crostini, or on with Simple & Crisp gluten-free, gourmet fruit crisps!”
- For Figs
- 12 Fresh figs
- 1/2 Cup goat cheese
- 4 strips of prosciutto, each sliced in thirds
- 2 Tablespoons high quality balsamic vinegar
- For Candied Pecans
- 2 Cups raw pecans
- 1/4 Cup corn syrup
- 1 Tablespoon butter
- 1/4 Teaspoon salt
- 2 Tablespoons sugar
- Step 1 – Prepare Candied Pecans
- Preheat oven to 325 degrees.
- Spray foil lined baking sheet or jelly roll pan with nonstick spray (spray lightly).
- In a small saucepan combine butter, corn syrup, sugar, and salt. Heat on low until butter melts.
- Remove from heat, add pecans, and stir.
- Pour coated pecans onto baking sheet, separating pecans.
- Bake pecans for about 15 minutes, until pecans are golden brown and candied coating sizzles.
- Transfer foil from pan to a cooling rack and allow nuts to cool.
- Remove nuts from foil and chop half of nuts to sprinkle over figs in Step 3. Serve balance of nuts as a snack on the side.
- Store nuts for up to a week in an airtight container at room temperature.
- Step 2 – Prepare Figs
- Preheat oven to 350 degrees.
- Rinse figs and pat dry.
- Slice figs in half lengthwise.
- Place halves on a foil lined baking sheet.
- Top each with a sliver (about 1/8 teaspoon) of goat cheese.
- Wrap prosciutto over the top of fig. Use goat cheese as glue, and pinch edges of prosciutto at base of fig. Prosciutto will adhere to fig as it cooks.
- Step 3 – Bake & Serve
- Place baking sheet in hot oven and roast for 10-15 minutes. Remove when prosciutto is lightly browned.
- Cool slightly.
- Place figs on serving dish and drizzle balsamic lightly over figs.
- Sprinkle chopped pecans over figs, serve, and enjoy!
- (Serve whole pecans as a snack on the side)