Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese

Name: Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters baby arugula; 118 milliliters balsamic vinegar, plus extra for dressing; 6 Black Mission figs, cut in 1/2; 1 log goat cheese; 4 servings Kosher salt; 4 servings Extra-virgin olive oil; 118 milliliters Parmigiano-Reggiano, shaved with a vegetable peeler; 12 slices prosciutto; 4 servings Crushed red pepper flakes, optional

Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese requires around 20 minutes from start to finish. This gluten free and primal recipe serves 4. One serving contains 365 calories, 9g of protein, and 27g of fat. It works well as a reasonably priced hor d'oeuvre for The Fourth Of July. Head to the store and pick up log goat cheese, balsamic vinegar, kosher salt, and a few other things to make it today.

Instructions

Preheat the grill and brush with a grill brush to remove any excess crud and fat. After brushing, run an oiled towel over the grates to pick up any loosened crud or soot.

Equipment you will use

Grill

Drizzle each fig half with vinegar and fill each fig center with goat cheese.

Ingredients you will need

Goat Cheese

Vinegar

Figs

Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.

Ingredients you will need

Red Pepper Flakes

Goat Cheese

Prosciutto

Olive Oil

Wrap

Figs

Put the figs on a cooler spot of the preheated grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, about 5 to 6 minutes.

Ingredients you will need

Prosciutto

Cooler

Figs

Equipment you will use

Grill

While the figs are grilling, in a large bowl, toss the arugula with a little extra-virgin olive oil, some balsamic vinegar and the Parmigiano-Reggiano. Taste, and add salt, if needed. Arrange on individual serving plates or a serving platter and top with the figs.

Ingredients you will need

Extra Virgin Olive Oil

Balsamic Vinegar