Grilled Prosciutto-Wrapped Figs with Honey-Goat Cheese, Balsamic Glaze & Toasted Pistachios

How to Make Grilled Prosciutto-Wrapped Figs with Honey-Goat Cheese, Balsamic Glaze & Toasted Pistachios

1. 1

   Step 1: Toast and chop the pistachios

   Preheat the oven to 350°F (180°C) or heat a dry skillet over medium. Spread shelled pistachios on a baking sheet and toast 6–8 minutes (or in the skillet 3–4 minutes), shaking halfway, until fragrant and lightly browned. Let cool, then roughly chop and set aside for finishing.

   For this step

   • 1/3 cupShelled pistachios, toasted and roughly chopped
   
2. 2

   Step 2: Make the balsamic glaze

   In a small saucepan combine 1/2 cup (120 ml) balsamic vinegar and 1 tbsp (12.5 g) brown sugar. Bring to a gentle simmer over medium-low and reduce to a glossy, syrupy glaze—about 10–12 minutes—stirring occasionally so it doesn't burn. Remove from heat and let cool slightly; the glaze will thicken as it cools.

   For this step

   • 1/2 cupBalsamic vinegar (for glaze)
   • 1 tbspBrown sugar (for glaze)
   
3. 3

   Step 3: Whisk honey into goat cheese

   In a small bowl mash 4 oz (113 g) goat cheese with 2 tbsp (30 ml) honey and 1/4 tsp coarse black pepper until smooth and spreadable. Transfer the mixture to a small piping bag or a resealable bag with a corner snipped for neat filling.

   For this step

   • 4 ozGoat cheese (soft log)
   • 2 tbspHoney (for whisking into goat cheese)
   • 1/4 tspCoarse black pepper
   
4. 4

   Step 4: Halve, fill and wrap the figs

   Halve 12 medium figs crosswise and pipe or spoon about 1/2–3/4 tsp of the honey-goat cheese into each fig half. Wrap each filled half with a thin slice (or a folded half-slice) of prosciutto so the cheese is mostly covered; if needed, secure with a toothpick. Lightly brush the outside of each wrapped fig with olive oil to encourage caramelization.

   For this step

   • 12 medium figsFresh medium figs, halved
   • 12 slicesProsciutto, very thin slices
   • 1 tbspExtra-virgin olive oil (light brush)
   
5. 5

   Step 5: Preheat grill and grill figs

   Preheat a gas grill to medium-high heat, target 400–425°F (204–218°C) for direct grilling; for charcoal aim for similar grate temps. Place figs seam-side down on the grill and cook 2–3 minutes until prosciutto is crisp and caramelized; flip and grill 1–2 minutes more just to warm through. Total grill time per side is short—watch carefully so the goat cheese doesn't leak excessively.
6. 6

   Step 6: Brush with glaze, char briefly & finish

   Using a brush, lightly coat each warm fig with the balsamic glaze and return to the hot grill for 30–45 seconds just to char the glaze and deepen flavor. Remove to a platter, sprinkle generously with the toasted chopped pistachios, and if desired, drizzle any remaining glaze over the top.
   
7. 7

   Step 7: Make-ahead, storage and pairings

   Make-ahead: assemble figs (steps 3–4) up to 24 hours ahead; cover and refrigerate. Bring to room temperature for 15–20 minutes before grilling, or grill straight from chilled—add ~30–60 seconds per side if grilling cold. Store leftovers in an airtight container up to 2 days and rewarm briefly on a grill or in a hot oven. Pairing suggestions: serve with a chilled dry Rosé or Prosecco for sparkling contrast; for cocktails try an Aperol Spritz or a cucumber gin & tonic for a bright summer match.
   

1. Preheat the oven to 350°F (180°C) or heat a dry skillet over medium. Spread shelled pistachios on a baking sheet and toast 6–8 minutes (or in the skillet 3–4 minutes), shaking halfway, until fragrant and lightly browned. Let cool, then roughly chop and set aside for finishing.
2. In a small saucepan combine 1/2 cup (120 ml) balsamic vinegar and 1 tbsp (12.5 g) brown sugar. Bring to a gentle simmer over medium-low and reduce to a glossy, syrupy glaze—about 10–12 minutes—stirring occasionally so it doesn't burn. Remove from heat and let cool slightly; the glaze will thicken as it cools.
3. In a small bowl mash 4 oz (113 g) goat cheese with 2 tbsp (30 ml) honey and 1/4 tsp coarse black pepper until smooth and spreadable. Transfer the mixture to a small piping bag or a resealable bag with a corner snipped for neat filling.
4. Halve 12 medium figs crosswise and pipe or spoon about 1/2–3/4 tsp of the honey-goat cheese into each fig half. Wrap each filled half with a thin slice (or a folded half-slice) of prosciutto so the cheese is mostly covered; if needed, secure with a toothpick. Lightly brush the outside of each wrapped fig with olive oil to encourage caramelization.
5. Preheat a gas grill to medium-high heat, target 400–425°F (204–218°C) for direct grilling; for charcoal aim for similar grate temps. Place figs seam-side down on the grill and cook 2–3 minutes until prosciutto is crisp and caramelized; flip and grill 1–2 minutes more just to warm through. Total grill time per side is short—watch carefully so the goat cheese doesn't leak excessively.
6. Using a brush, lightly coat each warm fig with the balsamic glaze and return to the hot grill for 30–45 seconds just to char the glaze and deepen flavor. Remove to a platter, sprinkle generously with the toasted chopped pistachios, and if desired, drizzle any remaining glaze over the top.
7. Make-ahead: assemble figs (steps 3–4) up to 24 hours ahead; cover and refrigerate. Bring to room temperature for 15–20 minutes before grilling, or grill straight from chilled—add ~30–60 seconds per side if grilling cold. Store leftovers in an airtight container up to 2 days and rewarm briefly on a grill or in a hot oven. Pairing suggestions: serve with a chilled dry Rosé or Prosecco for sparkling contrast; for cocktails try an Aperol Spritz or a cucumber gin & tonic for a bright summer match.