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Issue Date: Fall 2006

Figs with Saga Blue & Prosciutto

Courtesy of Carla Snyder

from The Big Book of Appetizers Carla Snyder

Figs with Saga Blue and Prosciutto


What would a 1970s cocktail party be without the many variations of rumaki? Instead of wrapping bacon around almond-filled dates, we used prosciutto, figs and blue cheese. The sweetness of the figs and the saltiness of the prosciutto play off the bite of the blue cheese. Keep this one in mind when the champagne corks are popping and you’re looking for something quick, easy and festive.


Makes 24 pieces


24 dried or fresh figs

1 cup saga blue cheese

12 thin slices of prosciutto, sliced in half lengthwise


Preheat oven to 375 degrees F.


With a knife, make a vertical cut into the figs, slicing down a little more than halfway.


Place a teaspoon or so of cheese into the cavity and close the fig to enclose the cheese.


Wrap the fig tightly with a slice of prosciutto and secure it with a toothpick.


Place the figs on a cookie sheet lined with parchment paper and place in the preheated oven for about 12 minutes or until the ham is toasted and cheese is warm.


Remove toothpicks, place warm stuffed figs on a platter and serve.


Make-ahead: The figs can be stuffed, wrapped in prosciutto and frozen in a freezer bag for 2 weeks.


Tip: This is one of those baseline recipes that you can play with. Add fresh herbs to the cheese, or some toasted chopped walnuts (nice textural contrast). Can’t find good prosciutto? Use black forest ham or bacon. If you use the bacon, make sure that you partially fry it before wrapping the fig so that it cooks adequately in the oven.

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