This canapé recipe is so easy to prepare and an elegant offering at any party. The salty/sweet combination of prosciutto and fig compliment the creamy goat cheese so well! If fresh figs aren’t in season, just use half a dried fig, reconstituted in a little warm water. I serve mine with a nice salad for dinner sometimes, too.
For a few days in summer, the tree in our garden heaves with these soft perfumed fruits. We have to grab them at just the right moment before they become too ripe and mush on the ground, or eaten by the parrots. What a treat to have an abundance of figs! If there only were a few I wouldn’t want to waste them on a recipe, as they are too delicious just eaten by themselves. But because are lucky enough to have a tree, I have been able to experiment with a few recipes, such as fresh fig smoothie, figs in a sweet and sour marinade with fresh ricotta on toast, and this beautiful canapé recipe.
These three ingredients compliment each other so well. Roasting them in the oven together takes the yum to a whole new level – The insides melt together while the prosciutto forms a salty, crispy casing.