I used the mas du Gourgonnier olive oil in the following recipe. I could swear it added a new dimension to the figs’ aroma!

The Boise Co-op offers fresh figs for a short couple of weeks in August. Grab them while you can! All the ingredients I used for this recipe are available at the Boise Coop.

I created this dish because I love the flavor, texture and subtle sweetness of fresh figs, and it is so easy to make! Dried figs work well too, but nothing compares to the prime freshness of this sexy fruit! I wrapped the figs in prosciutto, but you can easily discard the meat and make this appetizer a delicious vegetarian treat.

Serves 6-8
Preparation time:15 minutes
Cooking time: 15-20 minutes

12 fresh figs
5 oz. Chêvre Frais (This is a milder version of goat cheese, much softer and easier to spread, but any of the Boise Co-op’s goat cheeses will work. Try the local producer from Parma, Idaho!)
12 slices Prosciutto
Olive Oil (for this recipe I used the delicious French Mas du Gourgonnier)
Fig-Infused Balsamic Vinegar (this one is Lucini)
Toothpicks (Standard size works, but you can also use larger ones depending on the size of the fruit)
Salt and Freshly Ground Pepper
Cut a small incision on the side of each fig. With a small teaspoon, scoop out enough pulp to create room for the cheese. Reserve the fig pulp.

Mix the cheese and fig pulp in a bowl. Add a pinch of salt and freshly ground pepper to taste.
Scoop the cheese mixture into the figs. Wrap the figs with a slice of prosciutto and use the toothpick to keep it together. It will look like a little purse. Place the wrapped figs on an ungreased baking sheet.

Bake at 400 degrees for about 20 minutes or until the prosciutto is a bit crispy.

To dress it, I like to first create a bed of organic lettuce mix and put the pretty fig purse on top of it. Drizzle on some olive oil and balsamic vinegar, add a little more pepper and VOILA!