Roasted Fig & Prosciutto Recipe

Roasted Figs & Prosciutto Recipe

From Ina Garten’s, How Easy is That? Cookbook
My friend, I happen to be obsessed with Ina Garten. She has a place out East on Long Island, I’m a born and raised Long Islander, and her recipes are delicious.
And I’m not sure if you know but … figs are fruit of the Gods (and Goddesses), so I was on a mission to find scrumptious ways to eat them.
Roasting figs concentrates the natural sugars in the fruit and brings out their sweetness – and heightens the salty/sweet contrast of the prosciutto. Great for hors d’oeuvre at parties, these little bites can be assembled early in the morning and thrown in the oven before your guests arrive!


20 fresh figs
15-20 slices Italian prosciutto (about 8 ounces)
2 Tbs olive oil


  1. Preheat the oven to 425 degrees.
  2. Snip the hard stems off the figs, and cut in half lengthwise through the stem.  With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips.
  3. Wrap a slice of prosciutto around the center of each fig half, with the ends overlapping.
  4. Brush each fig with olive oil and arrange cut side up on a sheet pan.
  5. Roast for 10 minutes, or until the prosciutto is a little crisp and the figs are warmed through.  Serve warm.
  6. Enjoy!

Like this recipe? Want more like it? Get the book here:

Want to grow figs? Here is the variety of fig I grow:

silver-moon-divider Lisa Grantham


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