Food & Cooking Recipes Appetizers Finger Food Recipes Grilled Figs with Goat Cheese and Prosciutto 4.5 (4) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 6 This dish combines the best of the sweet, smoky, and savory flavors. Ingredients 8 ounces fresh soft goat cheese 2 teaspoons finely chopped fresh rosemary Salt and freshly ground black pepper 24 fresh figs, mixed varieties ¼ pound thinly sliced prosciutto 6 long woody sprigs rosemary Olive oil for brushing and drizzling Directions Combine goat cheese, rosemary, and a pinch of salt and pepper in a small mixing bowl, and stir. 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. 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. 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. Cook's Notes 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. Print