Goat cheese stuffed figs with prosciutto and balsamic reduction

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Mari Loewen, Photography Ross Cornish

A simple unforgettable appetizer. Figs, goat cheese, basil, prosciutto, balsamic vinegar, brown sugar.

Ingredients

12 fresh black mission figs*

6 ounces soft goat cheese

3 basil leaves, chopped

6 slices prosciutto, cut in half lengthwise

1 ⁄ 2 cup balsamic vinegar

1 ⁄ 4 cup brown sugar

Preparation

Preheat oven to 450°. Combine goat cheese and basil in small bowl and mix well.

Slice partway through each fig, and place tablespoon goat cheese mixture onto each fig; wrap with half slice prosciutto and place on parchment-lined baking dish. Bake for about 8 minutes.

Meanwhile, place balsamic vinegar and sugar in small pot and bring to boil, reduce and allow mixture to become syrupy or caramelized about 3 or 4 minutes.

Remove figs from oven and pour syrup over figs; return to oven for another minute or 2. Serve immediately. Serves 6.

*If figs are out of season, use quartered, cored pears.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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