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Grilled Figs with Goat Cheese and Prosciutto

Make fragrant skewers using the longest, sturdiest rosemary sprigs you can find. Bamboo or metal skewers can also be used with sprigs of rosemary tucked into skewered figs.

  • Servings: 6
Grilled Figs with Goat Cheese and Prosciutto

Source: Martha Stewart Living, September 1997


  • 8 ounces fresh soft goat cheese
  • 2 teaspoons finely chopped fresh rosemary
  • Salt and freshly ground black pepper
  • 24 fresh figs, mixed varieties
  • 1/4 pound thinly sliced prosciutto
  • 6 long woody sprigs rosemary
  • Olive oil, for brushing and drizzling


  1. Combine goat cheese, rosemary, and a pinch of salt and pepper in a small mixing bowl, and stir.

  2. Make a small slit in bottom or side of each fig. Fill a pastry bag fitted with a small plain tip with cheese mixture. Pipe cheese into each fig through slit. Fill figs with just enough cheese so they expand slightly.

  3. Tear or cut the prosciutto slices into long strips. Wrap a strip of prosciutto around each fig, and skewer 4 figs on each rosemary sprig. Brush figs with olive oil, and season with salt and pepper.

  4. Place figs on a moderately hot grill, rotating skewers until figs are very hot and cheese starts to ooze, about 6 minutes. Remove from grill; serve immediately with a drizzle of olive oil and good bread.

Reviews (1)

  • krisx2 25 Aug, 2008

    This was a wonderful way to enjoy fresh summer figs. You don't have to use the rosemary. There's enough flavor, and we used metal skewers and they worked fine. Definitely do NOT use salt/pepper or olive oil. There's enough salt and fat from the proscuitto. We ate the figs over salad greens with a little balsamic vinegrette and hearts of palm, and it was a wonderful salad. I would love to try the figs broiled and add the proscuitto after cooking to retain the softness of the proscuitto.

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