Roasted Figs and Prosciutto

by Lisa Marie Rosati on August 28, 2012

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I found this recipe in Ina Garten’s, How Easy is That? Cookbook. I absolutely LOVE Ina Garten aka Barefoot Contessa!

We have a fig tree in our yard (my attempt at fully expressing my Italian heritage) and this time every year it is full of figs! What to do with all of those figs?

I’m not sure if you know but …figs are food of the Gods and Goddesses, so I was determined to find scrumptious ways to eat them. Roasting figs concentrates the natural sugars in the fruit and brings out their sweetness – and heightens the salty/sweet contrast of the prosciutto. Great for parties, these can be assembled early in the morning and thrown in the oven before your guests arrive!


20 fresh figs
15-20 slices Italian prosciutto (about 8 ounces)
2 Tbs olive oil


  1. Preheat the oven to 425 degrees.
  2. Snip the hard stems off the figs, and cut in half lengthwise through the stem.  With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips.
  3. Wrap a slice of prosciutto around the center of each fig half, with the ends overlapping.
  4. Brush each fig with olive oil and arrange cut side up on a sheet pan.
  5. Roast for 10 minutes, or until the prosciutto is a little crisp and the figs are warmed through.  Serve warm.
  6. Enjoy!

Like this recipe? Want more like it? Get the book here:

Want to grow figs? Here is the variety of fig I grow: