Baked Prosciutto-Wrapped Figs
Juicy figs, creamy soft cheese and savoury cured ham: it might sound like an unusual trio, but it tastes all the better for it. The sweetness of ripe figs meets the salty ham, a hint of chilli adds warmth, and a drizzle of dark balsamic ties everything together. This dish comes together quickly and looks impressive on the plate, especially served alongside a juicy piece of lamb or beef.
Ingredients
- 6 figs, fresh and ripe
- 6 slices cured ham, lean; prosciutto or Parma ham work well
- 100 g cream cheese
- a few chilli threads, or a pinch of chilli flakes
- balsamic vinegar, dark
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 280 kcal | 560 kcal |
| Carbohydrates | 22 g | 44 g |
| Protein | 18 g | 36 g |
| Fat | 13 g | 26 g |
| Fibre | 3 g | 6 g |
| of which sugar | 18 g | 36 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 180C (fan 160C).
- Wash the figs and cut a cross into the top near the stem, then gently press open to create a pocket.
- Spoon the cream cheese into the opening of each fig and scatter over a few chilli threads.
- Wrap each fig in a slice of ham and secure with a cocktail stick.
- Place the wrapped figs in an ovenproof dish and drizzle with a little dark balsamic vinegar.
- Bake in the preheated oven at 180C (fan 160C) for about 20 minutes. Serve with a piece of dark meat such as lamb or beef.
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Nutrition facts per serving (estimate)
| Calories | 280 kcal |
|---|---|
| Carbohydrates | 22 g |
| Protein | 18 g |
| Fat | 13 g |
| Fibre | 3 g |
| of which sugar | 18 g |
Frequently asked questions
Can I fill the figs with a different cheese?
Yes, you could use soft goat's cheese or ricotta, for example. The result is just as creamy and pairs beautifully with figs and ham.
Are prosciutto-wrapped figs suitable for a low-carb approach?
Figs contain natural fruit sugars but stay relatively low in carbohydrates compared to many other dishes. They make a good side for a low-carb style of eating.
Which meat goes best with them?
Dark meats such as lamb or beef pair particularly well with these baked prosciutto-wrapped figs.
Can I prepare this recipe ahead?
You can fill and wrap the figs a few hours in advance and keep them in the fridge. Just slide them into the oven shortly before serving.
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