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.
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)