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Honey grilled figs with prosciutto and blue cheese


The following post is part of a series of recipes celebrating figs which are currently in season. 

From my investigations into figs and ways to eat them, a prosciutto (pronounced: pro-SHOO-toh) and blue cheese combo seemed very popular. Most recipes I saw didn’t specify quantities and since I’d never bought prosciutto before, I bought way too much. Prosciutto is expensive and a little goes a long way. About 50 grams (just under 2 oz) will be enough for 10 figs. Similar quantities for the blue cheese.

I used Mahoe Blue (pronounced: MA-ho-ee) which is an organic, semi-firm farmhouse blue with a sharp flavour but a creamy texture. I did consider Marin Blue which is a super creamy buffalo cheese, mild with only a hint of blue. These are award winning New Zealand blue cheeses, so use whatever local cheese you can get your hands on. With blue cheese, buy the best quality blue cheese you can afford.

I made a version of this without the prosciutto for my vegetarian friend. It was still delicious.


Honey grilled figs with prosciutto and blue cheese

Makes 20 pieces


  • 10 figs, halved, stems removed
  • Honey (about 2 tablespoons)
  • Prosciutto (about 50 grams / just under 2 oz)
  • Blue cheese (about 50 grams / just under 2 oz)


  1. Rub a little honey on the cut side of each fig half. Heat a heavy pan, place figs cut side down and grill for 2 minutes until caramelised. I could fit all 20 halves in a single layer in my cast iron pan.
  2. Sprinkle with balsamic vinegar, salt and black pepper. Turn off heat and allow to cool.
  3. Once cool enough to handle, wrap each half in a piece of prosciutto. Serve on a platter scattered with rocket leaves and crumble over with a sharp blue cheese.


For a vegetarian version, prosciutto can be omitted, just go to town with the blue cheese 🙂


  1. murielmakesmagic12 says

    This is one of my favorite ways to eat figs. I love them with prosciutto! Looks delicious!

    • Thanks Muriel, it’s now one of my favourites too. It was the first time I’ve used prosciutto, unfortunately I’m hooked. I say unfortunately because it’s expensive!

  2. This combination of flavours works so well to me – really delicious! if you aren’t lucky enough to live somewhere which has a regular supply of figs (like me in London!) then pears also work well with the proscuitto and blue cheese.

  3. Great combo of yumminess here Genie.
    I haven’t seen a fig for the life of me around here but maybe this farmers market opening near me will have some.
    This makes me want to give them another try

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