These prosciutto wrapped honey mustard baked figs, set on top of fried goat cheese and Australian black truffles and drizzled with top quality aged balsamic vinegar makes a delicious appetizer.
Australian black truffles reach their peak maturity in mid July; the combination with fresh ripe black mission figs is perfect. If you don’t have a premium quality aged balsamic vinegar such as Traditional Balsamic Vinegar, Reggio Emilia, Gold Label on hand, you can reduce 1/2 cup balsamic vinegar combined with about 1/4 cup sugar or honey. Simmer the mixture until reduced to 1/8 cup.
- 4 slices Proscuitto de Parma, cut in half lengthwise
- 8 ripe black mission figs, stems and tops removed
- 2 tablespoons whole grain mustard
- 1 1/2 tablespoons honey
- 4 ounces fresh goat cheese, log form
- 3/4 ounce fresh Australian Black Truffles, shaved in slices
- sea salt and freshly ground pepper to taste
- Traditional Balsamic Vinegar, Reggio Emilia, Gold Label
In a small bowl, mix the mustard and honey. Season with salt and pepper to taste. Make a well in each fig, using a knife to cut away some flesh if needed. Fill each fig with the mustard honey mixture. Place the figs on a sheet pan covered with aluminum foil. Coat each fig with the honey mustard sauce. Bake the figs for about 15 minutes in a 350 degree oven, until soft.
When the figs are almost cooked, cut the log of goat cheese into eight equally sized rounds. Fry the goat cheese in a skillet over medium heat. Brown on each side.
Meanwhile, wrap the prosciutto slices around the hot figs.
To serve, place the fried goat cheese on the plates and put a large truffle slice on each piece of goat cheese. Put a prosciutto wrapped fig on each truffle slice. Sprinkle the remaining truffle slices around the figs. Drizzle generously with balsamic vinegar.