Knopp Branch Farm Figs with Prosciutto & Chèvre

June 25, 2015


If your figs are larger than 1 bite, slice them in half from stem to base. If your figs are the perfect bite size, then slice them from the stem almost to the base, splitting the fig but leaving it intact. Gently wedge a dollop of chèvre into the fig, or atop the fig half. Give the figs and goat cheese a quick grind of pepper at this point. Wrap the chèvre-stuffed fig (or fig half ) in 1 slice (or half a slice, depending on the size) of the prosciutto. Place on a plate or platter and drizzle generously with olive oil. Sprinkle lightly with sea salt.


  • 12 ripe figs
  • 4 ounces chèvre goat cheese (we love Texas chèvre from Blue Heron, Cheesy Girl, Swede Farm & Pure Luck)
  • 4 ounces prosciutto (roughly 10–12 paper-thin slices)
  • ¼ cup olive oil
  • Sea salt (preferably flakes)
  • Freshly ground pepper
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