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Grilled Figs with Prosciutto and Goat Cheese

Featured by Dolin Estate Wine in the Pinot Noir Wine Club.
Grilled Figs with Prosciutto and Goat Cheese


With perfectly ripe figs stuffed with goat cheese, grilled and wrapped in prosciutto, this sweet and savory dish couldn't get any better! In Italy's winemaking regions, freshly pressed grape juice is slowly reduced to make saba, a sweet, aromatic condiment that pairs beautifully with the combined flavors of the figs, cheese and prosciutto.

Yield: 6
Prep Time: 15 Minutes
Cook Time: 5 Minutes


• 12 firm but ripe figs, preferably Adriatic figs, stemmed
• 1/2 to 3/4 cup (4 to 6 oz./125 to 180 g) fresh goat cheese, preferably Pennyroyal Farm
• 12 paper-thin slices prosciutto
• A handful of arugula
• Saba for drizzling
• Extra-virgin olive oil for drizzling
• Freshly ground pepper, to taste


Preheat a hot fire in a grill for grilling over direct and indirect heat.

Using a sharp knife, make a lengthwise slit in a fig starting at the stem-end, cutting about three-quarters of the way through the fruit. Gently open the fig and stuff it with 2 to 3 teaspoons of the goat cheese (the amount that will fit will depend on the size of the fig). Press the sides of the fig together to close. Wipe off any goat cheese remaining on the outside of the fig, then wrap 1 slice of the prosciutto around the fig, making sure the opening at the top of the fig is completely covered by the prosciutto. Repeat with the remaining figs, goat cheese and prosciutto.

Thread a metal or wooden skewer horizontally through the center of each fig. Grill the figs over high heat, with the stem-end (the side stuffed with goat cheese) facing up, until the bottom is nicely grill marked, about 1 minute. Using the skewer, turn the fig 180 degrees to form cross-hatch grill marks and continue grilling about 1 minute more. Flip the figs so that the stem end is now facing down, move to a cooler part of the grill and cover the grill. This will allow the goat cheese to melt without the figs burning. Continue cooking until the goat cheese is just beginning to melt, about 3 minutes.

Remove the figs from the grill and remove from the skewers. Spread the arugula on a platter and arrange the figs on top. Drizzle some saba and olive oil on top of the figs, season with pepper to taste and serve immediately.

Recipe sourced from

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