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Grilled figs and blue cheese

Recipe by:Kathy Mesple
Mesple's Fresh and Dried Fruits, Fresno


  • 4 to 6 thin slices prosciutto di Parma
  • 8 to 12 fresh California Mission figs (other varieties work as well)
  • Extra virgin olive oil
  • Freshly ground black pepper
  • Finely chopped oregano
  • 4 to 6 oz. creamy blue cheese or other strongly flavored cheese
  • Coarsely chopped parsley


Bake prosciutto until crisp. Cool; crumble into pieces and set aside. Trim stems from figs, cut in half lengthwise and place cut side up. Drizzle each fig with olive oil and a few bits of pepper and oregano. Gently push a bit of cheese into the center of each fig half. Grill figs until cheese is melted. Let cool to room temperature. Transfer to a serving dish. Sprinkle with crumbled prosciutto and parsley and serve.

Serves 4 to 6

Califonia Bountiful