Figs and Prosciutto

Figs & Prosciutto

This is a quick, easy and delicious recipe that can be made during fig season starting in the summer and ending in the fall. Our Pinot Noir pairs so well with the savory flavors of the figs, prosciutto and Fontina cheese.


Prepare cookie sheet with olive oil spray or a silpat mat.
Heat oven to broil.

Wash figs and pat dry.
Cut in halves from the stem to the bottom.
Rub two to three drops of Balsamic vinegar on the exposed inside of the fig.
Cut prosciutto into long thin strips, 1/2 inch wide by about 3 inches long.
Wrap the prosciutto around the middle of the fig.
Cut Fontina cheese into small 1/4 inch thick by 1/2 inch long pieces.
Place the cheese on top of the fig.
Place figs on cookie sheet and place under the broiler until the cheese melts (a couple minutes).
Serve warm or at room temperature.

Pairs best with