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Balsamic glaze drizzled over warm prosciutto wrapped figs stuffed with creamy Boursin cheese.

Prosciutto Wrapped Figs

These easy prosciutto wrapped figs are stuffed with creamy Boursin, wrapped in salty prosciutto, baked until warm and lightly crisp, then finished with a drizzle of balsamic glaze.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Course: Appetizer
Cuisine: Italian-Inspired
Calories: 133
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

  • Baking sheet: For baking the figs and crisping the prosciutto
  • Parchment Paper Prevents sticking and makes cleanup easy
  • Small sharp knife: For halving the fresh figs and cutting the prosciutto
  • Small spoon: For creating a shallow well in each fig and adding the Boursin

Method
 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Gently wash the figs and pat them completely dry. Cut each fig in half lengthwise. Using a small spoon, gently scoop out just enough of the center of each fig half to create a shallow well for the cheese. Be careful not to remove too much of the fig.
  3. Fill each fig half with about ½ tsp Boursin, gently spreading it into the center.
  4. Cut the prosciutto slices in half lengthwise to create 24 strips. Wrap one strip of prosciutto around each stuffed fig half, leaving some of the fig and Boursin exposed. Arrange the figs cut-side up and prosciutto seam-side down on the prepared baking sheet.
  5. Bake for 8–10 minutes, until the figs are warm and tender, the Boursin has softened, and the prosciutto is beginning to crisp around the edges. Don't overbake or the figs can become too soft.
  6. Transfer the warm figs to a serving platter and drizzle lightly with balsamic glaze. Serve warm.

Video

Notes

  • Choosing figs: Look for fresh figs that are plump and tender with a slight give when gently pressed. Avoid very firm figs or figs that are mushy or leaking.
  • Scooping the figs: Only remove a small amount from the center. You're creating a shallow pocket for the Boursin, not hollowing out the fig.
  • Boursin: Shallot & Chive is my preferred flavor because it adds creamy, savory herb flavor without needing additional seasoning. Boursin Garlic & Fine Herbs or soft goat cheese can also be used.
  • Prosciutto: Use very thinly sliced prosciutto. Cutting each slice lengthwise creates a narrow strip that's easier to wrap around the fig without overwhelming it.
  • Balsamic glaze: Use thick balsamic glaze or balsamic reduction rather than regular balsamic vinegar. Add it after baking for the best texture and to control the sweetness.
  • Make Ahead: Assemble the figs up to 3 hours in advance, cover, and refrigerate. Bake just before serving and finish with balsamic glaze.
  • Storage: These are best served fresh and warm. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat briefly in the oven or air fryer for the best texture.
  • Substitutions: Soft goat cheese can replace the Boursin. Boursin Garlic & Fine Herbs is another good option. Honey can replace the balsamic glaze for a sweeter variation.
  • Gluten-Free: This recipe is naturally gluten-free, but check individual ingredient labels if needed to ensure your specific brands are gluten-free.
  • Nutrition (per serving, 8 servings): 133 calories, 6g fat, 17g carbs, 4g protein, 2g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.