Ingredients:
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Directions:
Balsamic Honey Drizzle:
Using a whisk, mix together honey and balsamic vinegar in a small bowl until smooth. Set aside.
Stuffed Figs:
Using a fork, mix chèvre with whipping cream in a small bowl until smooth. Using a sharp knife, cut an × into the top of each fig, cutting about two-thirds down into the fruit. Spoon one-quarter of the chèvre mixture into each fig opening, allowing some to spill over the top.
Fold prosciutto slices in half lengthwise. Using 2 or 3 folded slices of prosciutto for each fig, wind them loosely around the bottom half of each fig. Arrange prosciutto-wrapped figs on a platter. Sprinkle with walnuts. Figs can be made ahead to this point, covered in plastic wrap and refrigerated.
An hour before serving, allow figs to come to room temperature. Serve, with balsamic honey drizzle in a small bowl on the side. Using a small spoon, drizzle figs suggestively when serving. |
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