I *love* goat cheese. I used to not like goat cheese…my first experience with goat cheese (that I am aware of) was, during a meal in Turkey, biting into a burger thinking it was going to taste like an American cheeseburger (I was homesick). I guess the look on my face must have been comical because my brother then said “Oh. I should have warned you. They use goat cheese on burgers in Turkey”. Regardless, I’ve grown to love it.
I love the goat cheese with something a little sweet. Apples, honey, Econat figs. I wanted a warm and quick snack before dinner. These figs were amazing.
This is the worst picture ever. I’d have focused by hand but it’s kinda hard to do when your other hand is holding a fig. I sliced along the flat, round end to open up a pocket. You’re also going to want to remove the hard stem if your fig has one.
Add a teaspoon of goat cheese. There is really no non-messy way to do this. I used a spoon and just kind of schmeared it in there.
Wrap with prosciutto. I got mine cut on the thicker side because I wanted a pow of flavor. Again, no easy way to do this just wrap around and stick with toothpicks.
Add to a small pan for baking.
And, last minute I decided to add a drizzle of balsamic vinegar for a little extra…extra. It was one of those things I asked Aaron…hey look at these. Should I put balsamic on them? UM, YEAH.
Heated in the oven (covered for a tiny bit of steam action) at 350 for about 8-10 minutes until warmed through. I had to go a little longer because the dish I used was super heavy. They were VERY tasty, and surprisingly, even the kids enjoyed them. Using a balsamic reduction would probably have been a nice addition but I was going for fast.